| 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 <[email protected]> Date: Thu, 9 Jan 1997 12:22:00 -0600
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