Lamb Chops with Compound Butter

Sometimes I walk into the market and pick up ingredients and come home and think, “What can I make with this?” Crazy to some, but it is just the way I work. I will have a notion of an ingredient that I feel like cooking but no clear execution to it. Just an inspiration of food and where it and I end up no one may know. I did this yesterday morning. After a nice morning of playing with my girls at the beach (Martini found and Avocado and tried to eat it….Latte played catch nicely and then laid down in a big puddle of mud. I knew the rest of my day was going to entail bath time for them both and then cooking – something!) I went to the market. I was looking over the meats when I came across lamb chops; ah ha Brian loves lamb. I purchased the lamb, some ginger, and fresh mint; by the time I got home and was bathing the girls I knew what direction I was going in. I was thinking of a ginger, mint, and coriander compound butter over the broiled lamb chops. I like the way I think…so does Brian. The chops are seasoned well before they are broiled and when they come out of the oven and resting you top them with the compound butter. You let it melt over it your lamb chops and flavor it. The intensity of the compound butter mellows as it melds with the lamb. No disappointment from what started out as an unclear execution that is for sure.

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Lamb with Seasoned Compound Butter

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About 8 – 12 leaves of mint, minced

½ tsp of ground coriander

1 ½ tbsp. of grated ginger

1 small clove of garlic, minced

1/4 tsp of sea salt

Freshly ground black pepper to taste

4 oz of unsalted butter, softened

Baby Lamb chops

Olive oil

Sea Salt and Black Pepper to taste

In a bowl mix together your mint, coriander, ginger, garlic and butter. Once all is combined well add in your sea salt and pepper and be sure it is all combined evenly. On a wide piece of plastic wrap place all of your butter mixture together. Roll it up and wrap it well. Place it in the refrigerator and chill until cold and well marinated together.

Pre heat your oven to 375 degrees. Once heated to temperature turn your oven off and place your broiler on low and rub your lamb chops with olive oil. Season each one with sea salt and black pepper and place on a pan under the broiler. Let each side of the lamb brown and turning them once. Turn your broiler off and turn your oven back on to 375. Let your chops bake in the oven for 10 – 15 minutes depending on how thick they are.

Remove your lamb chops from the oven and place on a platter to serve. Remove the compound butter you made from the refrigerator and slice about a teaspoon and a half of it and place it on each chop as it rests…about 10 minutes and serve. The butter will melt and its flavors will season your lamb chops beautifully. Enjoy.

Note: the compound butter can be frozen to be used at a later date. Just to be sure it is wrapped well. You can also use the compound butter to dress rice, pasta, or cuscus.