Prep 15 mins
Cook 10 mins
1 pic is supposed to be worth 1,000 words, but the pic attached to this recipe from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series spoke to me in only a few words. It said: "I'm gorgeous to look at, easy-to-fix & great to eat!" I can hardly wait to try this & was impatient to share it w/you. (NOTES - The Cafe De Paris butter should be made 1 day in advance & chilled overnite ... Time does not include chilling time or the 1 hr refrigeration for the chops ... See note at end of prep Re Nutritional Facts) *Enjoy*
For Cafe De Paris Butter
- 29.58 ml Worcestershire sauce
- 14.79 ml lemon juice
- 1 garlic clove (crushed)
- 29.58 ml capers (sml size, drained)
- 14.79 ml chives (finely chopped)
- 29.58 ml fresh parsley (finely chopped)
- 4.92 ml fresh ginger (finely grated)
- 236.59 ml butter
For Lamb Loin Chops
- 12 lamb loin chops
- 78.07 ml Worcestershire sauce
- Blend or process all the Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min to firm slightly.
- Using plastic wrap as a guide, roll butter mixture into a smooth log shape, transfer to lightly oiled foil, re-wrap & refrigerate overnite.
- 1 hr prior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire sauce in a plastic bag & shake to get good coverage of all the meat surfaces. Refrigerate for 1 hours.
- Remove lamb loin chops from bag & cook on the grill till browned on both sides & cooked to desired doneness. Serve w/sliced chilled butter placed atop ea chop.
- NOTE: The nutritional facts are askewed here because the system assumes the entire amt will be eaten in 4 servings -- BUT you will in fact have an excess of the butter part of the recipe for future use. :-).
This review is a total rant about the compound butter. It is to die for. We had it with loin chops last night. Intend to have it on the chicken tonight and will make more so that we can have it with fish tomorrow night and have some left over to see what it is like on veges. Absolutely fantastic - as the kids say " Yum, Yum, Pig's bum"
Oh, the compound butter is soooo good! The lamb here in Costa Rica is so-so, but the butter was to die for! We had polenta as a side dish and this butter with the creamy corn was incredible. We have quite a bit of the butter left, as there's only two of us, but I can't wait to use it on chicken or fish real soon! Yum! Thank you, Twissis!
We purchased lamb loin chops a few days ago from a local source and I wanted a simple, elegant recipe to prepare them. Using fresh chives and parsley from our herb garden, the butter mixture was easy to make and I skipped the plastic wrap because with the foil alone I was able to roll the log easily. Delicious! We tried the compound butter on homemade onion bread, too and right now a whole chicken is roasting with the remaining compound butter. I was smart enough to realize that if this recipe garnered a five-star rating from Chef Kate it had to be something quite special. Thanks for posting a most delicious recipe. We enjoyed it immensely with Hasselback Potatoes (minus the garlic) and a basic spinach salad.