Name: Smoked Lamb Chops with Herb Butter
Ingredients: 4 Lamb chops; Salt and pepper; Fresh mint, chopped; 1 pn Rosemary; 100 ml Methylated spirits; 200 g Butter; 20 g Parsley, chopped; 15 g Chives, chopped; 5 g Tarragon; 5 g Rosemary; 5 g Basil; 5 g Oregano; 1/2 ts English mustard; Salt and pepper

How do you measure the value of something you hold dear? How do you assess the worth of a prize? Is it not by the depth of delight it induces in your heart? Is it not by the intensity and quality of your joy in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? Is it not by the extent of the sacrifice you are willing to make to gain it, to guard it, and to keep it? In other words, your satisfaction in what the treasure is and does for you is the standard or gauge by which its glory (worth and value) is revealed. The treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Main dish, Lamb, Smoked, South afric, John’s	4	Servings

INGREDIENTS

4		Lamb chops
		Salt and pepper
		Fresh mint, chopped
1	pn	Rosemary
100	ml	Methylated spirits
200	g	Butter
20	g	Parsley, chopped
15	g	Chives, chopped
5	g	Tarragon
5	g	Rosemary
5	g	Basil
5	g	Oregano
1/2	ts	English mustard
		Salt and pepper

INSTRUCTIONS

HERB BUTTER
Season the chops with the salt, pepper and rosemary. Seal the chops in a
pan of hot oil. Place a sheet of tin foil on the grid, just enough to
accommodate the chops. Place a layer of chopped mint on the foil then place
the chops on top and then another layer of mint on top of the chops. Smoke
for about 4 minutes and then finish cooking in oven. Serve with herb
butter. Butter must be at room temperature so as not to bring the
temperature of the chops down
Posted to bbq-digest by "Fergy" <[email protected]> on Nov 6, 1999

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