Yield: 1 Servings
|1 pounds||Unsalted butter, softened|
|2 tablespoons||Chile powder|
|½ tablespoon||Worcestershire sauce|
|¼ teaspoon||Hot sauce of yer choice|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Onion powder|
|\N \N||Lamb chops|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
|\N \N||Oil as needed|
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.
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