Lemon myrtle-infused butter: Combine 125g of softened butter with 2 teaspoons of ground lemon myrtle and a clove of crushed garlic. Shape it into a log, wrap in baking paper or cling wrap and refrigerate until ready to serve. This is lovely served with lamb backstrap. (Brush the lamb lightly with oil and sprinkle with a tiny amount of salt and lemon myrtle before cooking).
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