Lamb with Green Butter Balls
20mins plus marinating
4 Hot Lamb Alcohol
Herbs Main Course Gluten Wheat free Eggless
Lamb Loin Chops (depending on their size)
Bay Leaves, crumbled
tbsp very finely chopped Onion
tbsp Olive Oil
tbsp Red Wine
Garlic Cloves, crushed
tbsp Fresh Parsley, chopped
tbsp Lemon Juice
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.
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.
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.
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
with the green butter.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.