Recipe - Lamb Chops With Arizona Chile Butter

CHILE BUTTER
1 pound Unsalted butter, softened
2 tablespoon Chile powder
One half teaspoon Cumin
One half teaspoon Paprika
1 tablespoon Oregano
One half tablespoon Worcestershire sauce
One fourth teaspoon Hot sauce of yer choice
One fourth teaspoon Garlic powder
One fourth teaspoon Onion powder

LAMB
Lamb chops
Salt to taste
Pepper to taste
Oil as needed

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 CHILEHEADS DIGEST V3 #206

Recipe by: CIA, I believe

From: Inagaddadavida rael@ebicom.net

Date: Thu, 9 Jan 1997 12:22:00 0600