Serves 4- 6
8-12 small, trtmmed loin lamb chops
salt and freshly ground black pepper
2-3 bay leaves, crumbled
30-45 ml /2-3 tbls ﬁnely chopped oníon
90 ml /6 tbls olive oil
90 ml /6 tbls dry white wíne
For the green butter:
100 g /4 oz butter, softened
1-2 cloves garlíc, crushed
90 ml /6 tbls freshly chopped parsley
15 -30 ml / 1 -2 tbls lemon juice
 Arrange the chops in a large flat dish and season to taste with salt and freshly ground black pepper. Scatter over the crumbled bay leaves and ﬁnely chopped onion, and pour over the olive oil and dry white Wine. Cover the dish. Leave in a cool place for at least 2 hours, turning the chops once or twice in the marinade.
 Meanwhile, prepare the green butter. Place the softened butter in a mixing bowl, add the crushed garlic, 15-30 ml /1-2 tbls freshly chopped parsley and beat vigorously with a wooden spoon until smooth. Beat in the lemon iuice and salt and pepper to taste.
 Form the green butter into marble-sized rounds and chill in the refrigerator until ﬁrm. Roll the chilled rounds of butter into smooth balls, then roll one at a time in freshly chopped parsley until completely coated. Arrange in a serving dish, cover loosely with greaseproof paper and chill in the refrigerator until required.
 Heat grill to very hot 15-20 minutes before cooking. Grease the grid (with pieces of lamb fat if possible) to prevent sticking.
 Drain the chops and arrange on the greased grid. Grill for about 2- 3 minutes on each side, turning once. Transfer the chops to heated serving plates and serve immediately with the green butter and vegetables of your choice.