Name: Lemon Mint Lamb Chops
Ingredients: 8 Loin lamb chops; 3 tb Lemon juice; 1/2 ts Salt; 2 tb Olive oil; 1 tb Chopped fresh mint (or 1/2 tsp dried); 1/2 c Unsalted butter, at room temperature; 2 tb Lemon juice; 1 tb Chopped fresh mint (or 1/2 tsp. dried); Salt and freshly ground pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

8		Loin lamb chops
3	tb	Lemon juice
1/2	ts	Salt
2	tb	Olive oil
1	tb	Chopped fresh mint (or 1/2 tsp dried)
1/2	c	Unsalted butter, at room temperature
2	tb	Lemon juice
1	tb	Chopped fresh mint (or 1/2 tsp. dried)
		Salt and freshly ground pepper to taste

INSTRUCTIONS

           LEMON MINT BUTTER:
Trim excess fat off the lamb chops.  Combine the lemon juice, salt, olive
oil, mint and pepper.  Marinate the lamb in this mixture in a flat dish,
turning often, for at least 30 minutes at room temperature or longer in the
refrigerator.
While lamb is marinating, prepare the compound butter. Cream the butter
with the lemon juice, mint and salt and pepper to taste. Place the butter
on a piece of waxed paper and shape into a cylinder about 3 x 1 1/2 inches.
Refrigerate.
Broil, barbecue or pan fry the lamb chops approximately 3 to 5 minutes on
each side (they should be slightly rare). Slice the butter thinly and place
two slices on each hot chop.  The butter will melt slowly and moisten and
flavour the lamb.  Lower-fat Version: Use only a very thin slice of the
lemon butter, or omit it entirely. Yield: 4 servings Typed in MMFormat by
cjhartlin@msn.com  Source: Cooking with Bonnie Stern
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 28, 1998

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