Lamb Chops with Wild Herb Sauce

Ingredients

For the Lamb Chops:

• 4–6 Tresemple Farm lamb chops

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper

For the Wild Herb Sauce:

• 1 large handful fresh parsley

• 1 small handful fresh mint leaves

• 1 small handful fresh wild garlic (or substitute basil)

• 1 garlic clove, crushed

• 1 tsp Dijon mustard

• Zest and juice of 1 lemon

• 4 tbsp extra-virgin olive oil

• Pinch of sea salt

Method

1. Prepare the Herb Sauce:

   • Place the parsley, mint, wild garlic, and crushed garlic in a food processor.

   • Add the mustard, lemon zest, lemon juice, and a pinch of sea salt.

   • Pulse to roughly chop.

   • With the motor running, drizzle in the olive oil until you have a loose, spoonable sauce. Taste and adjust seasoning.

2. Cook the Lamb Chops:

   • Remove the lamb chops from the fridge 20 minutes before cooking to bring them to room temperature.

   • Rub each chop lightly with olive oil, salt, and pepper.

   • Heat a griddle pan or heavy frying pan over medium-high heat.

   • Sear the chops for 3–4 minutes per side for medium-rare, or until cooked to your liking.

   • Transfer to a warm plate and rest for 5 minutes.

3. Serve:

   • Arrange the chops on a platter or individual plates.

   • Spoon the wild herb sauce generously over the meat.

   • Serve with roasted new potatoes, seasonal greens, or a simple salad.

Tip

If you can forage wild garlic in spring, it gives the sauce an incredible fresh kick. Otherwise, basil or extra parsley work beautifully.