Grilled Lamb Chops with Roasted Garlic-Mint Compound Butter
Published by Hyperion
Make all of the components ahead of time and grill the chops at the last minute.
Cooking Methodgrilling, sauteeing
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturegarlicky, herby, meaty
- 4 racks of lamb, cut into 16 double-bone chops
- 1/3 cup No-stick Grilling Marinade for Beef
- 1 Tbl kosher salt
- 1 tsp freshly ground black pepper
- 1 recipe Roasted Garlic-Mint Compound Butter (recipe follows)
- 1 tsp olive oil
- 2 tsp minced shallots
- ½ cup Roasted Garlic Purée
- 1 tsp kosher salt
- 2 Tbl Riesling wine
- ½ tsp freshly ground black pepper
- 1 Tbl mint jelly
- 2 Tbl finely chopped fresh mint
- ¾ cup unsalted butter, softened
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
Coat the surface of the lamb chops with the marinade. Marinate at room temperature 30 minutes. Sprinkle the chops with the salt and pepper.
Make the butter: In a small sauté pan, heat the oil over low heat. Cook the shallots, garlic, and salt 3–4 minutes. Add the wine, pepper, and mint jelly and cook 5 minutes more, stirring often to prevent sticking and burning. Add the mint and cook for 1 minute more. Remove from the heat and cool completely.
Place the softened butter in a mixing bowl. Using a rubber spatula, blend together all of the ingredients.
Line a large platter or small baking sheet with waxed paper. Place the butter in a pastry bag with a medium star tip attached. Pipe rosettes—2–3 teaspoons each—onto the waxed paper. You should have 16 rosettes when finished. Refrigerate until needed.
Prepare the grill. Cook over direct medium heat until desired doneness is reached, 12–14 minutes for medium rare. Remove from the grill and place on serving dishes. Top each chop with a rosette of Roasted Garlic-Mint Compound Butter and serve immediately.
2007 Robert St. John