Smoked lamb chops with herb butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb chops | |
| Salt and pepper | ||
| Fresh mint, chopped | ||
| 1 | pinch | Rosemary |
| 100 | millilitres | Methylated spirits |
| 200 | grams | Butter |
| 20 | grams | Parsley, chopped |
| 15 | grams | Chives, chopped |
| 5 | grams | Tarragon |
| 5 | grams | Rosemary |
| 5 | grams | Basil |
| 5 | grams | Oregano |
| ½ | teaspoon | English mustard |
| Salt and pepper | ||
Directions
HERB BUTTER
Season the chops with the salt, pepper and rosemary. Seal the chops in a pan of hot oil. Place a sheet of tin foil on the grid, just enough to accommodate the chops. Place a layer of chopped mint on the foil then place the chops on top and then another layer of mint on top of the chops. Smoke for about 4 minutes and then finish cooking in oven. Serve with herb butter. Butter must be at room temperature so as not to bring the temperature of the chops down
Posted to bbq-digest by "Fergy" <circlef@...> on Nov 6, 1999