Lamb Chops with Herb Butter
Ingredients
- 2 sticks butter (or equivalent in margarine)
- 1/2 tsp. each Dried Dill, Thyme and Parsley
- 1/4 tsp. Garlic Powder
- A pinch of Tarragon
- 8 to 10 Lamb Chops
Directions
In a small saucepan, slowly melt the butter being careful not to get it so hot that it begins to bubble. While melting, mix all the herbs together. If you have one, use a mortar and pistil to grind them together. Otherwise, the powdered forms of the herbs also work. Remove the butter from the burner and add the herb mix. Allow the mixture to cool and place in the refrigerator so it will firm up. Check it occasionally and stir so everything stays mixed. Once firm, use a piece of wax paper and place the butter on it. Wrap the butter and form a 1 1/2 to 2 in. roll. Put the roll in the fridge on one of the racks, not in the dairy compartment. Now spice the chops with just salt and pepper to taste then broil, bake or grill (whichever you prefer). Once finished, get the butter roll and using the indentations for the rack as the measurement, cut one pat per 2 chops and serve over the top. The butter will melt on the hot lamb.
From: Roger Bond, Euclid, Ohio
