Recipe - Lemon Mint Lamb Chops

8 Loin lamb chops
3 tablespoon Lemon juice
One half teaspoon Salt
2 tablespoon Olive oil
1 tablespoon Chopped fresh mint (or 1/2
tsp dried)
LEMON MINT BUTTER:
One half cup Unsalted butter, at room
temperature
2 tablespoon Lemon juice
1 tablespoon Chopped fresh mint (or 1/2
tsp. dried)
Salt and freshly ground
pepper to taste

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 One half 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. Lowerfat 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 28, 1998