Delicious lamb cutlets with crispy fat and succulent flesh, these chops have a little rosemary-flavoured butter melted over which make them even more heavenly.
Start with the rosemary butter. Remove the leaves from the rosemary sprigs and chop very finely.
Add the softened butter to a small bowl and tip in the chopped rosemary. Use a garlic press to crush the garlic cloves into the bowl. (NOTE: I used a garlic press here to ensure I only yielded the lovely inner garlic flesh. Discard the bits left in the press between crushing each clove.)
Season the butter with salt and combine well before tipping out onto a sheet of cling film.
Roll the butter in the cling film to form an even-sized 'log', approximately 3cm / 1" in diameter (you will be slicing them into 12 discs later, so estimate with a little logic here). Twist the ends and place in the fridge to set firm for at least 40 minutes.
To cook, prepare your braai (BBQ). Once the coals are ready, season the chops with a little salt, then cook them as you normally would on the grill, turning occasionally until done to your liking.
Just before the lamb chops are done, remove the log of butter from the fridge, unwrap the cling film and slice into 12 even-sized discs.
Place a disc onto each chop and allow to melt. Season with smoked sea salt flakes and freshly ground black pepper.
Notes
*A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN. My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *