Lamb chops with arizona chile butter

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

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