Lamb Chops With Rosemary Butter

4 lamb chops, trimmed of fat
25 g/1 oz butter
25 ml/1 fl oz water
2 teaspoons chopped fresh rosemary or
1 teaspoon dried rosemary
salt
freshly ground black pepper
watercress sprigs, to garnish

taut the lamb chops under a preheated hot grill and (.00k for about 15 minutes, turning frequently.

Place the butter and water in a blender and liquidize until combined. (It is best to blend the putter and water together in larger quantities and ijse as required. The mixture, which has half the calories of butter, keeps in a container in the refrigerator for up to a week.)

Put into a small bowl and mix in the rosemary, alt and pepper. Arrange the chops on a heated gerving dish and top each with a knob of the fosemary-flavoured butter. Garnish the dish with )salt sprigs of watercress.

SERVES 4