GRILLED LAMB with tapenade butter, potatoes and fennel - Julius Roberts

THE FATTINESS OF LAMB SINGS WHEN PAIRED WITH STRONG, SALTY FLAVOURS. This tapenade butter is punchy, but really enhances the flavour of the lamb. You'll find yourself mopping up the juices, enjoying the aromatics of the rosemary and the richness of dark olives and anchovies. It's a dish I fell in love with one summer, but can be eaten year-round right into the darkest depths of winter - just play with the veg that you pair it with. One of my favourite ways, though, is to serve it with boiled fennel and new potatoes, simply finished with olive oil and parsley. This recipe makes quite a lot of the butter - roll it up in cling film or foil, and have it ready in the freezer for when you're in need of a burst of flavour. Fantastic alongside a steak, on toast with soft-boiled eggs, even spooned over a meaty piece of fish. If you don't want leftovers, just halve the butter recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the olives and capers and let them dry in a sieve while you finely chop the rosemary.

Step 2

Put all the ingredients into a food processor, grating in the garlic and lemon zest, then pulse to combine until evenly incorporated.

Step 3

Save a few heaped tablespoons for the lamb chops, then roll the rest up in a log with some cling film and wrap in foil. This can be sliced and used from frozen.

Step 4

Season the lamb chops with salt, then leave them in a bowl for 30 minutes.

Step 5

Get a pan on medium heat, add olive oil, and put the chops in fat side down. Leave to sizzle for about 5 minutes, pressing down occasionally, until you have caramelisation on the fat.

Step 6

Take out for a second, turn the heat up high, and put them back in to quickly sear. Once the second side is golden, add 2 generous spoons of the tapenade butter. Use to spoon over the chops. Then transfer to a bowl and leave to rest for 5 minutes.

Step 7

Season with a squeeze of lemon, pepper and a handful of finely chopped parsley.

Step 8

While the lamb is coming up to room temperature, put a pan on to boil with well-salted water. Add the potatoes and start cooking the lamb after about 10 minutes.

Step 9

Add the fennel for about 5 minutes, as the lamb comes off the heat.

Step 10

Season with flaky salt, olive oil, a squeeze of lemon and parsley.

Step 11

Serve everything along with butter.