Ingredients

• 2 lamb chops
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 garlic clove
• crushed
• 1 tomato
• seeds removed
• chopped
• ½ lemon
• zest and juice only
• 2 tbsp chopped fresh basil leaves
• 1 tbsp chopped fresh flatleaf parsley
• to serve

Directions

• For the lamb chops
• rub the lamb with oil and season with salt and freshly ground black pepper.
• Heat a griddle pan and griddle the chops for 4-5 minutes on each side
• or until cooked to your liking. Remove from the heat and set aside to rest for five minutes.
• For the sauce vierge
• heat the oil in a small pan and fry the garlic with the tomato for one minute.
• Remove from the heat
• add the lemon zest and juice and stir in the basil.
• To serve
• place the chops in the centre of a serving plate and drizzle over the sauce. Garnish with the chopped parsley.