Lamb Chops

Rosemary lamb chops are a quick, elegant main course: they cook in a few minutes, and the garlic-rosemary pairing beautifully brings out the flavour of the lamb. It is excellent as a festive dinner too.

1. Salt and pepper 800 g of lamb chops.

2. Rub them with 3 crushed garlic cloves and the picked rosemary needles (1 sprig).

3. In 2 tablespoons of hot oil, in a pan, brown both sides in a few minutes.

4. At the end drop 30 g of butter into the pan, and baste the meat with the foaming, fragrant butter.

5. Rest it for a few minutes, then serve – offer it with roast vegetables or mashed potato.

Tip: Lamb is most flavourful and juiciest cooked medium (to pink) – do not overcook it.