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From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS 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
INGREDIENTS FOR THE LAMB CHOPS:

  • 4 lamb chops
  • 2 tablespoons olive oil
  • 4 cloves of garlic, crushed
  • Lemon pepper to taste
TO PREPARE THE HERB BUTTER:

*  Combine the rosemary, shallot and garlic with the water in a small saucepan.  Boil for 1 minute; strain and cool.
*  Combine with the butter, parsley, salt and white pepper in a food processor container; process until smooth.
*  Shape into a roll on waxed paper.  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 to 7 minutes on each side or until done to taste.  Serve topped with the herb butter. 

SERVES: 4

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