| 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" <circlef@zebra.net> on Nov 6, 1999
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