Côtelettes d’Agneau Persillées (Lamb Cutlets with Parsley and Garlic Butter)

• 20 g Fresh parsley, flat-leaf
• 2 cloves Garlic
• 60 g Butter, softened
• 1 medium Lemon
• 1 tsp Dijon mustard
• 4 pieces Lamb chops, rib cutlets
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• ½ tsp Black pepper

1. Finely chop the parsley and crush the garlic. In a bowl, mash the butter with the parsley, garlic, Dijon mustard, a pinch of the salt and a squeeze of lemon until well combined. Cut the lemon into wedges and set aside.
2. Pat the lamb chops dry, then season both sides with the remaining salt and the black pepper. Heat the olive oil in a frying pan over medium-high heat until shimmering.
3. Sear the lamb chops for 2 to 3 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, turning with tongs. If the pan starts to smoke, lower the heat slightly so the fat renders without burning.
4. Reduce the heat to low and add the parsley butter to the pan. Turn the chops in the melting butter for 30 to 60 seconds, spooning it over the meat until glossy and fragrant. Remove from the heat and squeeze over a little lemon to taste.
5. Serve straight away with the remaining lemon wedges, spooning any buttery juices from the pan over the chops. If you prefer, let the chops rest for 2 minutes before serving to keep them extra juicy.

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