Fennel and Mustard Butter Chump Steaks

Ingredients:
10 lean lamb chump steaks
Salt and freshly milled black pepper
For the fennel and mustard butter:
100g softened butter
2tbsp wholegrain mustard
3tbsp fennel seeds, finely crushed
3 garlic cloves, peeled and finely chopped
4tbsp freshly chopped flat-leaf parsley
Mashed potato, to serve
Seasonal vegetables, to serve

Method:
For the fennel and mustard butter:
1. In a small bowl mix all the ingredients together. Roll the butter in baking parchment, to form two cylinders, about the width of a ten pence piece. Roll up in the parchment and refrigerate until required.

2. Preheat the grill to moderate.

3. Season the steaks and top with a little butter. Grill for 12 minutes, turning occasionally, until cooked to requirement. Cut a disc of butter and put on top of the steak. Flash under the grill, just to melt the edges.

To serve:
Serve the steaks with any meat juices from the grill pan, the butter, mashed potato and seasonal vegetables.

Tip: Wrap any leftover butter in cling film and freeze for up to 2 months.

Serves: 10