In France we love our meat and many French people even have their favourite regional lamb production areas. For Easter celebrations especially, families will spend quite a bit more to buy lamb from the famous salt marshes near the Mont Saint-Michel, ‘les moutons de prés salés’.

Here in the UK, at the French family’s house, we love British lamb and we used to live in the North West of England where sheep graze in the moors giving excellent flavours too. There is usually no need for much extra spices to reveal the beautiful taste of lamb.

Ingredients
Lamb chops
20g of butter per chop
Salt and pepper
Fresh garlic or garlic powder
Fresh parsley or dry parsley.

If you are using dry herbs, prepare the butter mix in advance to give the herbs a little time to rehydrate.

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Bon appétit les amis!

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