Lamb Loin Chops (For the Grill) With Cafe De Paris Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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1 pic is supposed to be worth 1,000 words, but the pic attached to this recipe from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series spoke to me in only a few words. It said: I'm gorgeous to look at, easy-to-fix & great to eat! I can hardly wait to try this & was impatient to share it w/you. (NOTES - The Cafe De Paris butter should be made 1 day in advance & chilled overnite ... Time does not include chilling time or the 1 hr refrigeration for the chops ... See note at end of prep Re Nutritional Facts) *Enjoy* Ingredients:
2 tablespoons worcestershire sauce |
1 tablespoon lemon juice |
1 garlic clove (crushed) |
2 tablespoons capers (sml size, drained) |
1 tablespoon chives (finely chopped) |
2 tablespoons fresh parsley (finely chopped) |
1 teaspoon fresh ginger (finely grated) |
1 cup butter |
12 lamb loin chops |
1/3 cup worcestershire sauce |
Directions:
1. Blend or process all the Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min to firm slightly.
2. Using plastic wrap as a guide, roll butter mixture into a smooth log shape, transfer to lightly oiled foil, re-wrap & refrigerate overnite.
3. 1 hr prior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire sauce in a plastic bag & shake to get good coverage of all the meat surfaces. Refrigerate for 1 hours.
4. Remove lamb loin chops from bag & cook on the grill till browned on both sides & cooked to desired doneness. Serve w/sliced chilled butter placed atop ea chop.
5. NOTE: The nutritional facts are askewed here because the system assumes the entire amt will be eaten in 4 servings - BUT you will in fact have an excess of the butter part of the recipe for future use. :-).
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