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Lamb chops with sundried tomato and basil butter
Lamb chops with sundried tomato and basil butter
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make sun-dried tomato basil butter in advance for instant flavor for your barbecue.
Ingredients:
  • 1kg lamb chop
  • 600g kipfler potatoes, washed
  • Small basil leaves, to serve
  • Mixed salad leaves, to serve
  • 50g butter, softened
  • 62.50 ml drained sundried tomatoes
  • 1 garlic clove, crushed
  • 40.00 ml chopped fresh basil leaves
Instructions:
  • For Sundried Tomato and Basil Butter: Combine butter, sundried tomatoes, garlic, and basil in a food processor. Blend until smooth. Place mixture on a 25cm sheet of baking paper. Roll paper to create a log shape. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
  • Preheat a barbecue plate or chargrill over medium-high heat. Grill lamb chops for 3 to 4 minutes per side for a perfect medium cook, or until they reach your desired level of doneness.
  • Pierce potatoes all over with a fork, place on a large plate, and microwave on High for 4 minutes until just tender. Slice potatoes thickly diagonally, place in a medium bowl, add oil, and toss to coat. Season with salt and pepper. Cook on barbecue or chargrill for 1 to 2 minutes each side until golden and crisp.
  • Remove wrapping from the log of butter, then cut it into thick slices. Serve the lamb chops with the butter slices on top, along with grilled potatoes, fresh basil, and salad leaves.

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