- 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
- 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.