Meyer Lemon Herb Butter For Lamb

1. 1

   ["To Prepare the Herb Butter -

2. 2

   Mix the Herbs and Zest and the 1/2 teaspoon Meyer Lemon Juice into the butter until well incorporated.

3. 3

   Spoon the butter onto a sheet of plastic wrap, and try to spoon it a row. Roll up the plastic wrap around the butter to create a log shape.

4. 4

   Transfer to the freezer for 10 minutes or so until firm.

5. 5

   When ready to use, slice and bring Butter to room temperature before serving.

6. 6

   Any leftover can be stored 1-2 days in the freezer for another use", "To Prepare the Lamb -

7. 7

   Preheat oven to 350.

8. 8

   Bring Lamb to room temperature.

9. 9

   Sprinkle Lamb liberally on both sides with Coarse Salt and Black Pepper.", "Heat an oven proof skillet over medium high flame for several minutes.

10. 10

    Sear Lamb for 3 minutes per side until golden brown.", "When ready to serve, squeeze a bit of Meyer Lemon over each chop and top with a round of Herb Butter. Optionally garnish with Rosemary sprigs and the remaining lemon halves.", "Transfer skillet to oven and cook for 22 minutes for medium rare.

11. 11

    Remove skillet from the oven and lightly tent it and the lamb with foil for 4-5 minutes."]

* Per serving · 4 servings · Values may vary.