Ingredients 5 or 6 lamb chops. The quantity will depend on the hunger of those you are feeding: I usually eat two and my hubby puts away three. I buy free range loin chops from my butcher and ask him to cut them to a thickness of around 4cm.
A few thyme or lemon thyme sprigs
A glug of olive oil
60g unsalted butter, softened
1 garlic clove, peeled and crushed
A handful of chopped flat leaf parsley
Salt and pepper to taste
Blend the softened butter with the chopped garlic and parsley and place onto a piece of cling film. Work into a cigar shaped roll and wrap with the cling film. Twist the ends to seal, like a Christmas cracker. Chill in the freeezer while you prepare the chops.
If you are using a frying pan, heat the oil in it. If you prefer to use a ridged griddle pan (as I do) drizzle the chops with the oil and heat the griddle until hot.
Add the chops and thyme sprigs to the pan and cook for 2 1/2 or 3 minutes on one side, season and flip them over to continue cooking.
Remove to a warm plate to relax for a few minutes before topping with slices cut from the herb butter.