Lamb Chops with Basil Butter

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A very simple dish, almost too simple to even write a recipe. Goes well with vegetables and pan-fried potatoes.


  • 1 stick / 100g butter at room temperature
  • handful of basil leaves, coarsely chopped
  • ½ tsp salt or to taste
  • 1 tsp lemon juice
  • 8 lamb chops
  • 1-2 tbsp vegetable oil
  • freshly ground pepper and salt to taste


  1. Combine butter, chopped basil leaves, lemon juice and salt. Mix well.
  2. Wrap butter in plastic foil and roll into a ~1in / ~3cm cylinder. Place in the freezer for 30 minutes or refrigerate for a few hours, then cut into slices.
  3. Set heavy pan over high heat. Add vegetable oil. Cook lamb chops 2-3 minutes per side or until done.
  4. Serve with the basil butter.

Preparation time 15min (plus time to refrigerate butter)

Yields 4 servings, 2 lamb chops per serving


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