Project Description

Lamb Chops with Compound Butter

Courtesy of Matthew Beverly, Senior Wine Curator

Serves 4

Lamb Chops pairing with Rutherford Cabernet Sauvignon
Ingredients

Compound butter

6 tablespoons butter, unsalted
1 bunch mint, chopped chiffonade
¼ cup dried cranberries, finely diced
1 teaspoon orange liquor

Lamb

4 lamb chops or boneless leg of lamb
3 sprigs rosemary
4 slices lemon
2 tablespoons vegetable oil
Salt & Pepper, to taste

Directions

Preheat oven to 425 degrees. In a mixing bowl combine; butter, mint, cranberries and orange liquor. Whisk together until all ingredients are evenly incorporated. Using a spatula, mound the butter onto a piece of plastic wrap. Wrap the butter in a way that it forms a nice log shape and place into freezer for approximately 1 hour. Meanwhile, heat oil in a large sauté pan over medium high heat.

Season lamb and carefully add to pan (cook in batches if needed so as not to crowd the pan) sear on one side only. Turn lamb only once, add lemon slices and rosemary and place pan into oven for approximately 10-15 minutes depending on thickness and desired meat temperature. When ready, carefully remove pan and plate lamb. Slice compound butter into ½ tablespoon slices and add one pat over each chop (being cautious to remove all plastic wrap on each pat). Serve with fall/winter vegetables and potatoes for a lovely meal.

Matt’s Heart Story

I chose to make this recipe as it really incorporates all the wonderful memories of what my Grandmother cooked up every holiday season. Her cranberry and orange relish, roasted lamb and mint jelly were my particular favorites. I made a compound butter of mint, cranberry and orange liquor to recreate all those amazing memories into one bite.

Senior Wine Curator, Matt Beverly's "Heart" Photo with his grandma