Lamb chops with sauce vierge
For the lamb chops, rub the lamb with oil and season with salt and freshly ground black pepper.
Heat a griddle pan and griddle the chops for 4-5 minutes on each side, or until cooked to your liking. Remove from the heat and set aside to rest for five minutes.
For the sauce vierge, heat the oil in a small pan and fry the garlic with the tomato for one minute.
Remove from the heat, add the lemon zest and juice and stir in the basil.
To serve, place the chops in the centre of a serving plate and drizzle over the sauce. Garnish with the chopped parsley.