500 gm lamb chops (about 12)
60 gm butter
1 tbs olive oil
Bring butter to room temperature. Mix softened butter with chilli sauce.
Trim off any excess fat leaving just the meaty part.
Take half the chilli mixture and rub over the cutlets.
Cook cutlets on a hotplate or grill 3–4 minutes each side.
When cooked, remove cutlets and rub some of the remaining chilli butter on each chop to serve.
Serve with salad and chips.Back to Top