Ingredients

  • For the lamb chop marinade

  • 100ml (4fl oz) red wine
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary, chopped
  • 8 lamb chops
  • For the flavoured butter

  • 80g (3 oz) Kerrygold Pure Irish Salted Butter 454g
  • 1 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • Finely grated zest of 1 lemon
  • 100ml (4fl oz) red wine
  • Salt & freshly ground black pepper
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Directions

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary, red wine and garlic butter. You may recognise this dish from fancy restaurant menus but don’t be deterred. This fuss free recipe makes every mouthful magical.
  1. Let’s start with the marinade. Mix the red wine, olive oil and rosemary in a shallow bowl (not a metal one). Add the lamb chops, turn to coat, then cover and chill for 2-3 hours.
  2. To make the flavoured butter, mix the butter, olive oil, garlic and lemon zest together in a large bowl and beat until soft. Whisk in the red wine until it has been incorporated into the butter. (The butter must be soft otherwise the wine will not go into the butter).
  3. Preheat the barbecue or grill.
  4. Barbecue or grill the lamb chops. 4-5 minutes on each side should do the trick. Brush with the butter and continue to cook for 1 minute on each side.
  5. Leave to rest for 2-3 minutes, then serve, brushed with the remaining butter.

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