Chops with Rosemary Butter
to 3 tablespoon Olive oil
3 clove of garlic - sliced
8 lamb chops
Butter - softened
1 stem of Rosemary - remove stem and chop leaves
2 cloves Garlic - crushed
1/2 orange - zest and juice
the butter with the rosemary, zest and juice of orange and garlic
in small bowl. Make a log by spreading the mixture across a length
of waxed paper or cling wrap. Roll up the paper around the butter
and over lap at least one complete layer. Roll the log back and
forth to make a smooth tube about 1 1/2 inches thick. Twist the
ends and store in the fridge or wrap airtight box and store in
marinate Lamb chops:
oil and garlic in small bowl and brush chops generously with mixture.
Cover and leave for a few hours in fridge.
on BBQ to preferred taste.
slice of rosemary butter on each chop and serve immediately.
Serve with salad or vegetables.