Ingredients

Steps

• Pour 45ml of olive oil into a tray and add sliced garlic.
• Rub thyme and rosemary between hands and add to the dish.
• Coat lamb chops in the marinade, cover, and refrigerate overnight.
• Mix softened butter with crushed garlic and chopped parsley.
• Fill the mushroom undersides with garlic butter and season.
• Preheat a barbecue or griddle pan to a high heat.
• Drain chops, season, and grill with rosemary until cooked to preference.
• Grill mushrooms butter-side up until cooked through.
• Plate the lamb chops alongside the buttered field mushrooms.