Lamb chops with sauce vierge

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the lamb chops, rub the lamb with oil and season with salt and freshly ground black pepper.
Heat a griddle pan and griddle the chops for 4-5 minutes on each side, or until cooked to your liking. Remove from the heat and set aside to rest for five minutes.
For the sauce vierge, heat the oil in a small pan and fry the garlic with the tomato for one minute.
Remove from the heat, add the lemon zest and juice and stir in the basil.
To serve, place the chops in the centre of a serving plate and drizzle over the sauce. Garnish with the chopped parsley.

2 tbsp chopped fresh basil leaves

1 garlic clove, crushed

Â½ lemon, zest and juice only

1 tbsp chopped fresh flatleaf parsley, to serve

1 tomato, seeds removed, chopped

salt and freshly ground black pepper

1 tbsp olive oil

2 lamb chops

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