Lamb Chops and Curry Leaf Butter
Serves 4 (2 chops each)
125g salted butter
3 cloves garlic
1 unwaxed lemon
1 tsp turmeric
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp chilli flakes
2 tbsp capers
Salt
Pepper
8 lamb chops
3 sprigs curry leaves
4-5 tbsp greek yoghurt
Make the spiced butter by adding butter, garlic, lemon, turmeric, mustard seeds, fennel seeds, coriander seeds, capers, salt and pepper to a blender. You can keep this course or blend to smooth, you choose.
Heat a pan over a medium heat. Add your lamb chops fat side down and render the fat for a good 5-6 minutes. You’ll need to stand there and balance them in the right position, unless you have a clever contraption to do this in your absence of course.
Then cook one side down for 2-3 minutes until golden and then flip to the other side. At this point add two tbsp of curry butter and add in the sprigs of curry leaves. Baste the butter over the lamb will it cooks for a further 2-3 minutes.
To serve, spread yoghurt on the bottom of a plate/bowl/serving dish and then top with the lamb chops. If cooking for a crowd I would do a large tray of roasted vegetables - cauliflower, courgette, peppers, aubergine. Some delicious bread to dip and mop up the butter with too.