- 4 350g Barnsley lamb chops *
- 200g unsalted butter, cut into 1cm cubes
- 5g fennel seeds, toasted and roughly crushed
- 2 cloves garlic, skin on crushed
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 bay leaf
- 1 lemon, cut into quarters
Pre-heat oven to 200°C.
Season chops with sea salt, cracked pepper and olive oil.
Heat large frying pan to a high heat and place chops in frying pan two at a time, browning on both sides evenly. Once chops are sealed and golden brown, place on a baking tray lined with baking paper. Cook to medium in the oven (about 5-6 minutes).
While chops are in the oven, place a saucepan on a medium high heat, add butter and whisk until it’s foaming and turning golden brown. Take off heat and add fennel seeds, herbs and crushed garlic. (It should bubble up and create a lovely aroma). Pour butter into a dish or oven tray that will fit the chops snuggly.
Remove chops from oven and place in the dish with the butter and rest in a warm place for 6 minutes, turning once.
Serve chops on individual plates with a wedge of lemon and dress with the butter, making sure to mix in all the cooking juices from the rested lamb.