1. Trim the fat off the chops

2. Curl the long end of the chop around the eye of the meat and the bone to make noisette shapes

3. Secure with wooden cocktail sticks or fine string

4. Place the chops in a single layer in a shallow dish

5. Whisk the following ingredients together: olive oil, black pepper, half the lemon rind and juice and the garlic
6. Pour the whisked ingredients over the lamb, cover the dish and leave it to marinate at cool room temperature for at least 1hour (the chops can be left in the marinade for up to 3days)

7. When ready to cook, melt the butter in a large, heavy-based frying pan

8. Remove the lamb from the marinade with a slotted spoon and place it in a single layer in the pan

9. Fry over moderate heat for about 5minutes until sizzling and well-browned on the underside, turn over and fry on the other side

10. Transfer the lamb to a warmed serving dish using a slotted spoon

11. Cover loosely and keep hot

12. Pour the Pernod into the pan juices with any remaining marinade and the remaining lime rind and juice

13. Stir vigorously over high heat, scraping up the sediment from the base and sides of the pan

14. Add salt and pepper to taste then pour the juices over the lamb

15. Push a sprig of rosemary into each chop and garnish with the lime twists

16. Serve immediately

List of ingredients required:

(serves 4 people)

2 oz (50g) butter
3 tablespoons olive oil
8 to 12 thick loin lamb chops
2 cloves garlic, peeled and crushed
Freshly ground black pepper
Finely grated rind and juice of 2 limes
4 tablespoons Pernod
Salt
12 sprigs of rosemary and lime twists (garnish)