Lamb Chops with Compound Butter
Courtesy of Matthew Beverly, Senior Wine Curator
6 tablespoons butter, unsalted
1 bunch mint, chopped chiffonade
¼ cup dried cranberries, finely diced
1 teaspoon orange liquor
4 lamb chops or boneless leg of lamb
3 sprigs rosemary
4 slices lemon
2 tablespoons vegetable oil
Salt & Pepper, to taste
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.