Serves: 4
Cook Using:
Method
- Prepare the lamb: Pat the lamb chops dry. Rub with olive oil, season generously with salt and pepper.
- Make the glaze: In a small bowl, mix together the melted butter, hot honey, garlic, lemon zest and chilli flakes.
- Preheat the BBQ or grill to high.
- Cook the lamb chops for 3–4 minutes per side until nicely charred and pink in the centre, as they cook, brush with the hot honey garlic butter until sticky and caramelised.
- Transfer to a warm plate and allow to rest for 10 minutes.
- Grill the lemon halves, cut-side down, for 1–2 minutes until caramelised.
- Squeeze over the lamb and scatter with fresh parsley.
- Serve with grilled courgette ribbons and a simple rocket and cucumber salad, or pile into warm flatbreads with yoghurt, mint and crisp lettuce.
Ingredients
- 8 Northern Ireland Farm Quality Assured lamb chops approximately 2 cm thick
- 1 tbsp Olive oil
- Sea salt
- Freshly ground black pepper
Hot Honey Garlic Butter
- 40 g Unsalted butter melted
- 2 tbsps Honey
- 2 Garlic cloves crushed
- 1 tsp Lemon zest
- ¼ tsp Chilli flakes
To Finish
- 1 Lemon cut into halves for grilling
- Small handful Fresh parsley finely chopped
