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Lamb Chops with Rosemary Butter

Ingredients:

2 to 3 tablespoon Olive oil
3 clove of garlic - sliced
8 lamb chops

Rosemary Butter

75grms Butter - softened
1 stem of Rosemary - remove stem and chop leaves
2 cloves Garlic - crushed
1/2 orange - zest and juice

Method:

Cream 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 the freezer.

To marinate Lamb chops:

Mix oil and garlic in small bowl and brush chops generously with mixture. Cover and leave for a few hours in fridge.

Cook on BBQ to preferred taste.

To serve:

Place slice of rosemary butter on each chop and serve immediately.
Serve with salad or vegetables.


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