Steve & Darlene Pinnow
N5784 Johnson Road
Phone & Fax:262-728-9629
Lamb Chops with Coriander-Orange Butter.
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Ingredients : For the Coriander-Orange Butter 6 tbslp unsalted butter at room temperature. 3 tbslp chopped fresh cilantro 1/2 tsp ground coriander 3/4 tsp grated orange zest salt and freshly ground pepper 12 lamb chops about 3lb total weight, each 1 inch thick trimmed of excess fat. 2 tbslp of olive oil salt and freshly ground pepper fresh cilantro sprigs orange wedges Preparation : To make the butter, in a small bowl using a fork, mash together the butter, chopped cilantro, ground coriander, orange zest, and salt and pepper to taste. Cover and refrigerate for 15 minutes. Remove the Butter from the refirgerator. Place a piece of plastic wrap on a work surface. Using a rubber spatula, mound the butter in center of the plastic wrap. Drape on side of the plastic wrap over the butter and then roll the butter into a tube shape about 1 inch diameter and 3 inches long. Twist the ends of the plastic wrap in opposite directions, like a candy wrapper, and refrigerate the butter until firm. Preheat a broiler. Brush the lamb chops on both sides with the olive oil and season to taste with salt and pepper. Place on a broiler pan. Slip the pan under the broiler about 4 inches from the heat source. Broil until browned on the first side, about 5 minutes. Turn over the lamb chops and continue to broil until browned on the second side and pink when cut in the center, about 5 minutes longer.