Yield: 6 servings
|6 tablespoons||Unsalted butter -- at room temperature|
|3 tablespoons||Chopped fresh cilantro --|
|12||Lamb chops (about 3 lbs. total weight) each cut 1" thick, excess fat trimmed|
|2 tablespoons||Olive oil|
|Salt and freshly ground|
|½ teaspoon||Ground coriander|
|¾ teaspoon||Grated orange zest|
|Salt and freshly ground pepper pepper|
|Fresh cilantro (coriander) sprigs|
Broiled lamb chops are classic French bistro fare. Oven-roasted potatoes are the ideal Gallic accompaniment.
Coriander-Orange Butter: In a small bowl and using a fork, mash together butter, chopped cilantro, ground coriander, orange zest and salt and pepper to taste. Cover and refrigerate for 15 minutes.
Remove butter from refrigerator. Place a piece of plastic wrap 10 inches square on a work surface. Using a rubber spatula, mound butter along the center of the plastic wrap. Drape one side of the plastic wrap over the butter and then roll the butter into a tube shape about 1 inch in diameter and 3 inches long. Twist the ends of the plastic wrap in opposite
directions, like a candy wrapper, and refrigerate until firm.
Preheat broiler (grill).
Brush lamb chops on both sides with olive oil and season to taste with salt and pepper. Place on broiler pan. Broil 4 inches from heat source. Broil (grill) until browned on the first side, about 5 minutes. Turn over lamb chops and continue to broil until browned on the second side and pink when cut in the center, about 5 minutes longer. Remove from broiler and place 2 lamb chops on each plate.
Remove butter from refrigerator and remove the plastic wrap. Cut butter into slices ¼ inch thick. Place 1 slice on top of each lamb chop. Garnish with cilantro sprigs and orange wedges and serve immediately. Serves 6.
Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:24) (159) Fido: Cooking