Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Unsalted butter, softened |
| 2 tablespoons | Chile powder |
| ½ teaspoon | Cumin |
| ½ teaspoon | Paprika |
| 1 tablespoon | Oregano |
| ½ tablespoon | Worcestershire sauce |
| ¼ teaspoon | Hot sauce of yer choice |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Onion powder |
| Lamb chops | |
| Salt to taste | |
| Pepper to taste | |
| Oil as needed |
CHILE BUTTER
LAMB
Combine all the chile butter ingredients and mix will either by hand or machine. Roll butter in a length of waxed paper, forming a long tube.
Chill.
Season the chops with salt and pepper as desired. Brush with oil.
Grill/broil the chops to desired doneness.
Top each chop with a slice of chile butter right before serving or only moments before you remove the chops from the grill/broiler.
NOTES : Use on other meats as well as seafood. Keeps well...the butter, that is..not the chops.
Posted to CHILE-HEADS DIGEST V3 #206 Recipe by: CIA, I believe
From: Inagaddadavida <rael@...> Date: Thu, 9 Jan 1997 12:22:00 -0600