Doenjang butter lamb chops with spring onion gremolata

Method

1. Put the butter, doenjang and honey in a food processor and whizz to a paste. Doenjang has a few bits of soybean mixed in, making it slightly coarse in texture, so don’t worry about getting it completely smooth.
2. Add the garlic, spring onion, chives, lemon zest and juice to a small bowl, then mix to make the gremolata dressing.
3. Heat a heavy-based frying pan over a medium-high heat and season the lamb with a pinch of salt. Once the pan is hot (but not smoking), add the lamb chops, standing them up so their fatty side is against the pan (you can use a pair of tongs to hold them in place). Once the fat has rendered out a little and turned golden, knock them onto their flat sides and cook for 2 minutes on each side (or a little more if you don’t like your lamb pink).
4. Once almost done, turn the heat down and add 2-3 heaped tbsp of the doenjang butter. As soon as it melts, use a spoon to baste the lamb for 1 minute. Transfer the lamb to a tray, brush with more doenjang butter, then leave to rest for a few minutes.
5. Arrange the lamb on a platter and drizzle with the gremolata. Serve with extra doenjang butter.