By twissis on July 08, 2007
Photo by Jostlori
Photo by Jostlori
"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*"
Serving Size: 1 (385 g)
Servings Per Recipe: 4
"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 Recipe #273817 (minus the garlic) and a basic spinach salad."
"This review is a rave for the compound butter. It is fabulous on grilled lamb and on vegetables (string beans in particular). I am very happy to have a nice hunk of the butter in the fridge and look forward to finding more uses for this delicious butter."