CHOP CHOP!

Snappy and simple, these chops are an easy midweek meal. To up the flavour factor, aim for caramelisation by making sure the pan is sizzling before you add the lamb

CHAR-GRILLED FOREQUARTER CHOPS WITH ANCHOVY BUTTER SERVES: 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 40 MINUTES INGREDIENTS

● 4 lamb forequarter chops (800g), fat trimmed

● 500g chat potatoes

● 150g butter, at room temperature

● 1/2 tsp mild curry powder

● 4 anchovy fillets, drained, finely chopped

● 2 garlic cloves, crushed

● 1 tsp Dijon mustard

● 1 1/2 tbsp finely chopped parsley

● Juice and zest of 1/2 lemon

● 1 radicchio, cut into wedges

● 2 zucchini, sliced lengthways

METHOD

1. Preheat oven to 200C (180C fan-forced). Line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for eight to 10 minutes, or until tender. Drain and cool slightly.

2. Meanwhile, place butter, curry powder, anchovies, one garlic clove, mustard, parsley, lemon juice and zest into a small food processor. Season and process until well combined. Spoon the butter mixture along the centre of a piece of foil to form a log then roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.

3. Place potatoes on prepared baking tray and lightly crush with a fork. In a small bowl combine the remaining garlic and oil, season and drizzle over the potatoes. Sprinkle with parmesan cheese. Bake in the oven for 20 to 30 minutes, or until golden and crispy.

4. While potatoes are cooking, heat a lightly oiled chargrill or barbecue over medium-high heat. Season lamb and cook for four to five minutes each side, or until cooked to your liking. Set aside to rest.

5. In the same chargrill pan or barbecue, cook broccolini, radicchio and zucchini, in batches, for three to four minutes or until charred and tender.

6. Top lamb with rounds of butter and serve with potatoes (sprinkled with extra parsley) and the chargrilled vegetables.