James Martin brings some of his favourite Buttery dishes in his new book for anyone who loves to cook with this delicious and versatile ingredient. James showcases this style of cooking at its very best. Here are a sample of recipes taken from the book.
BARNSLEY LAMB CHOPS WITH PEPPERCORN AND GOAT’S CHEESE BUTTER Whipping really soft goat’s cheese with goat’s butter gives an interesting flavour but combined with a grilled Barnsley lamb chop it takes the taste to amazing. You can cook this recipe using standard lamb chops or leg of lamb steaks – either way make sure you grill the lamb until the fat becomes crisp.
Ingredients
Method • Season the chops with salt and pepper. Heat a large non- stick frying pan until hot, drizzle in the oil and cook the chops for 2–3 minutes until deeply coloured, then flip over and cook for a further 2–3 minutes. • Beat together the butter, cheese and ground pepper until smooth. Mix through the green peppercorns and rosemary. Dot the goat’s cheese butter over the lamb and serve.
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• 2 x 200g Barnsley lamb chops • 1 tablespoon olive oil • sea salt and freshly ground black pepper FOR THE PEPPERCORN AND GOAT’S CHEESE BUTTER • 100g goat’s butter, softened • 75g soft goat’s cheese • ½ teaspoon freshly ground black pepper • 15g green peppercorns • a sprig of rosemary, chopped
