- 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
- 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.