Monday, September 15, 2014

Lamb Chops with Herb Butter

Not too long ago I posted a recipe for Herb Butter that came straight out of the cookbook, True Grits from The Junior League of Atlanta. This herb butter can be used in may ways - but True Grits shared a recipe for Lamb Chops with Herb Butter.  The herb butter melted nicely on the lamb chops - they were delicious and this dish gave us a nice change of pace for a weeknight meal!

Lamb Chops with Herb Butter
Serves 4
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.

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