8 lamb chops
2 rosemary twigs
7 tblsp olive oil
75 gr black olives
100 gr butter
1 gr lemon peel
2 garlic, squashed
1 tsp lemon juice
1 tblsp orange liqueur
Drain the Lamb chops and beat the meat, season with salt and pepper.
Clean the rosemary and chop the needles, mix with olive oil.
Spread the marinade over the lamb chops and let them soak in for about 2 hours in the refrigerator.
In the meantime prepare the olive butter.
Mix all ingredients, put them in four small dishes and put them in the refrigerator. Or roll them in foil and put them in the refrigerator.
Fry the lamb chops for about 5 minutes per side on the grill or for 3 minutes in a pan.
While frying brush them with the rest of the marinade.
Serve the olive butter.