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Lamb with Green Butter Balls HT MC 20mins plus marinating Serves 4 Hot Lamb Alcohol Herbs Main Course Gluten Wheat free Eggless
Ingredients: 4-8 Lamb Loin Chops (depending on their size) Salt and Pepper 2 Bay Leaves, crumbled 3 tbsp very finely chopped Onion 6 tbsp Olive Oil 6 tbsp Red Wine 100g/4oz Butter 2 Garlic Cloves, crushed 6 tbsp Fresh Parsley, chopped 1 tbsp Lemon Juice
Instructions
1. Arrange the chops in a large flat dish and season to taste with salt and freshly ground black pepper. Scatter over the crumbled bay leaves and finely chopped onion, and pour over the olive oil and wine. Cover the dish. Leave in a cool place for at least 2 hours, turning the chops once or twice in the marinade.
2. Meanwhile, place the softened butter in a mixing bowl and add the crushed garlic and 2 tbsp freshly chopped parsley. Beat vigorously with a wooden spoon until smooth. Beat in the lemon juice and salt and pepper to taste.
3. Form the green butter into marble-sized rounds and chill in the fridge until firm. Once firm, remove from fridge and roll one at a time in freshly chopped parsley until completely coated. Arrange in a serving dish, cover loosely with greaseproof paper and chill in the fridge until required.
4. Heat the grill to very hot. Grease the grid to prevent sticking.
5. Drain the chops and arrange on the greased grid. Grill for 5 - 8 minutes on each side, according to taste. Transfer the chops to heated serving plates and serve immediately with the green butter.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts
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