INGREDIENTS FOR 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
- 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
- 4 lamb chops
- 2 tablespoons olive oil
- 4 cloves of garlic, crushed
- Lemon pepper to taste
* 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
