"Great for BBQ Season. Try on Lamb and Kabobs. Posted for ZWT 5."
unsalted butter, at room temperature 125 ml
fresh mint, finely chopped 30 ml
garlic clove, minced 1
lemon juice, 5 ml
salt and pepper
In small bowl, cream butter, stir in mint, garlic, lemon juice and salt and pepper to taste. With spatula, spread down a large piece of waxed paper and using paper as a guide, roll butter mixture into 1-1/2 inch (4 cm) wide cylinder. Wrap with paper and refrigerate at least 1 hour or freeze to have on hand through the barbecue season.