Ingredients

• 4 tbsp olive oil
• 2 garlic cloves
• peeled and sliced
• large sprig fresh thyme
• large sprig fresh rosemary
• 8 lamb chops
• salt and freshly ground black pepper
• 150g/5½oz unsalted butter
• softened
• 2 garlic cloves
• peeled and crushed
• 1 tbsp fresh flatleaf parsley
• chopped
• 8 fresh field mushrooms
• stalks removed
• salt and freshly ground black pepper
• to taste

Directions

• For the marinated lamb chops
• pour three tablespoons of olive oil into a deep dish or tray and add the sliced garlic.
• Rub the thyme and rosemary between your hands to help release the herbs' aromatic oils
• before placing into the oiled dish.
• Place the lamb chops on top of the herbs and garlic before covering with the remaining tablespoon of olive oil. Cover and place into a fridge to marinate overnight.
• For the garlic butter
• mix the butter and crushed garlic in a bowl with the parsley.
• For the field mushrooms
• spoon the garlic butter mix into the underside of the mushrooms. Season with salt and freshly ground black pepper.
• Preheat a barbecue until the coals are white hot. (Alternatively
• cook on a very hot griddle pan or under a high grill.)
• Remove the lamb chops from the marinade and drain off any excess oil. Season with salt and freshly ground black pepper. Place onto the barbecue with a sprig of rosemary over each chop and cook to your liking.
• Meanwhile
• place the mushrooms onto the barbecue
• buttered side up
• and cook slowly.
• To serve
• place the mushrooms and lamb chops onto a serving plate.