| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Naga |
Chiles, Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Unsalted butter, softened |
| 2 |
tb |
Chile powder |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Oregano |
| 1/2 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Hot sauce of yer choice |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Onion powder |
|
|
Lamb chops |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Oil as needed |
INSTRUCTIONS
CHILE BUTTER
LAMB
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:
“Never give the devil a ride — he will always want to drive.”