Marco Pierre White recipe for Herbed lamb chops

Lamb chops, very nice, very simple, fabulous for grilling. But how do you make them tasty? Well, firstly what I do is I make a paste with my Knorr lamb stock cubes. And then I grill them, just spread it on, grill them, paint them with the mustard, dip them in the chives, on the platter, little splash of olive oil, little splash of shallots, some parsley. Very simple, dinner in five minutes. So, Knorr lamb stock cube, little olive oil, just dissolve the stock cube into the oil to make a fine paste. The great thing about paste, it seasons evenly. It doesn't fall off when you're cooking, it doesn't wash off. Seasoning the lamb with the paste, what it does do, it intensifies the flavour of the lamb. Olive oil, as you can see I'm using a griddle pan, fat side down to begin with, and I bring the heat into the meat very slowly, so it starts to render the fat. If it was really hot, the chances of burning the fat before it's rendered is very high. The fat's rendering, so the fat's cooked, but the lamb itself is not cooked. As you can see I've taken the grill off, so just continue to render slowly. When people cook lamb chops a lot of the time, you get a nice eye of meat which is pink, but the fat's uncooked. So they're not very pleasant, you tend to eat just the eyes of meat and leave the rest. As I've always said, perfection is lots of little things done well. So now I've rendered the fat, it's caramelised, it's crispy, it's cooked, I can now start to cook the meat. So my whole chop is edible, there's nothing unpleasant about it. With a lamb chop what's important to me is that the fat's crispy. It's like a barbecue, how many times do you get your lamb chops that are overcooked, but the fat's delicious. Now eating, as you can see I'm rotating the tray so that the heat is as even as possible. You can see I've turned my gas ring off and they're continuing to cook very nicely. There's your mustard which is very mild, it's your choice how much you put on, depends how much you like mustard. Then dip the mustard side down into the chives, sprinkle some raw shallots and some parsley. Sometimes new season lamb can be quite tasteless because it's very young. So the paste really intensifies it, brings out the flavour.