| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Naga |
Chiles, Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Unsalted butter, softened |
| 2 |
T |
Chile powder |
| 1/2 |
t |
Cumin |
| 1/2 |
t |
Paprika |
| 1 |
T |
Oregano |
| 1/2 |
T |
Worcestershire sauce |
| 1/4 |
t |
Hot sauce of yer choice |
| 1/4 |
t |
Garlic powder |
| 1/4 |
t |
Onion powder |
|
|
Lamb chops |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Oil as needed |
INSTRUCTIONS
Combine all the chile butter ingredients and mix will either by hand
or machine. Roll butter in a length of waxed paper, forming a long
tube. Chill. Season the chops with salt and pepper as desired. Brush
with oil. Grill/broil the chops to desired doneness. Top each chop
with a slice of chile butter right before serving or only moments
before you remove the chops from the grill/broiler. NOTES : Use on
other meats as well as seafood. Keeps well...the butter, that is..not
the chops. Posted to CHILE-HEADS DIGEST V3 #206 Recipe by: CIA, I
believe From: Inagaddadavida <rael@ebicom.net> Date: Thu, 9 Jan 1997
12:22:00 -0600
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”