Barbecued lamb with mint chive butter

You can also use lamb chops or cutlets if wished, in which case, oil very lightly to prevent flaring from their fat dripping on to the coals.

Serves 6

1 small lime

55g unsalted butter, softened

small bunch chives, finely snipped

1 tablespoon finely chopped mint leaves

salt and freshly ground black pepper

3 French-trimmed racks of lamb

2 tablespoon olive oil


Begin by making the butter.   Finely grate the lime zest and beat into the butter with the chopped herbs.   Squeeze 2 teaspoons of lime juice and beat into the butter with seasoning to taste.   Spoon the butter on to some greaseproof paper roughly in the shape of a sausage.   Roll up the paper and gently roll into a smooth cylinder.   Chill until needed.


Heat the barbecue (if using) otherwise, shortly before serving, preheat an oven-top, cast iron grill pan.   Trim the racks of any fat or sinew, then slice between each rib to make about 8 plump cutlets (or just take your chops) and rub in a little olive oil.   Season and place over a high heat.   Cook for 3 minutes on one side then turn over and cook for a further 3 minutes on the other side for medium rare, or cook to your liking.   Remove and plate.   Slice the butter and place a pat on each cutlet.



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