Garlic & lemon butter sauce

Serves 6


  • 300g butter
  • 8 garlic cloves, finely chopped
  • 1 small bunch of parsley, chopped
  • 1 lemon, quartered
  • Salt




  1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
  2. This is often made after something else has been cooked. If so, then just go from the next point.
  3. Place the deep pan on to the Cobb and close the lid, wait for 5 minutes for it to heat up nicely.
  4. Chop the butter into rough blocks and place into the pan.
  5. Let it melt whilst stirring.
  6. Add the garlic and let it simmer for 5-10 minutes – it will infuse into the butter nicely.
  7. Squeeze the lemon juice into the pot, making sure the pips don’t fall in.
  8. Add the chopped parsley, a good pinch of salt and remove from the heat.
  9. This goes beautifully with seafood or just on your baked potato. Enjoy!