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1
In a bowl, mix together all ingredients for the flavoured butter.
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2
Next, lay out a piece of baking parchment or cling film.
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3
Spoon the butter mixture on top of the parchment or cling film in to a rough sausage shape, then use the parchment or cling film to roll the butter into a log about 2.5cm (1in) in diameter.
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4
Place in the fridge and keep chilled until needed.
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5
To cook the cutlets, drizzle with olive oil and season with salt and pepper.
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6
Place a griddle pan or frying pan on a high heat and allow to get quite hot, then add the cutlets and cook for 2-4 minutes on each side depending on how well done you like them.
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7
Take them off the heat, and allow to rest for a few minutes as you cook the courgettes.
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8
To cook the courgettes, first peel them, then slice in half lengthways and remove and discard the soft inner seeds.
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9
Next carefully cut the flesh into 1cm ( 1/2in) cubes or slices.
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10
To cook, place a frying pan on a high heat.
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11
Once hot, add the Kerrygold butter and when the butter has melted tip in the courgette pieces.
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12
Saute for 2-3 minutes until just softened, tossing regularly, and season with salt and pepper to taste.
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13
To serve, cut a few slices of your flavoured butter, about 1cm thick, and place a slice on each lamb chop then serve immediately with the buttered courgettes.
