Recipe from True Grits from The Junior League of Atlanta
For the herb butter:
1 tablespoon minced fresh rosemary
1 shallot, minced
1 clove of garlic, minced
1/4 cup water
1 cup unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon white pepper
For the lamb chops:
4 lamb chops
2 tablespoons olive oil
4 cloves garlic, crushed
lemon pepper to taste
To prepare herb butter:
Combine the rosemary, shallot, and garlic with the water in a small saucepan. Boil for 1 minute, strain, and cool. You may discard the water.
Combine the strained rosemary, shallot, and garlic with the butter, parsley, salt, and white pepper, in a food processor, process until smooth. This can also be combined by hand.
Shape into a roll on waxed paper, wrap, and chill until firm.
To prepare the lamb chops:Rub the lamb chops with the olive oil and crushed garlic; sprinkle with lemon pepper. Let stand in the refrigerator for 1 hour.
Grill the lamb chops for 5-7 minutes on each side or until done to taste. Serve topped with a slice of the herb butter.