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.
1 small lime
½ small bunch
chives, finely snipped
1 tablespoon finely
chopped mint leaves
salt and freshly
ground black pepper
racks of lamb
2 tablespoon olive
Begin by making the
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.
butter on to some greaseproof paper – roughly in the shape of a sausage.
Roll up the paper and gently roll into
a smooth cylinder.
Heat the barbecue (if
using) otherwise, shortly before serving, preheat an oven-top, cast iron grill
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
Remove and plate.
Slice the butter and place a pat on