Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter
Photo by Scott Phillips

Ingredients

  • 1 Tbs. sherry vinegar, warmed slightly
  • 1 Tbs. finely chopped fresh oregano
  • Kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1-½ Tbs. finely chopped shallot
  • ½ plus 1/8 tsp. sweet or hot pimentón (smoked paprika)
  • + 4 more ingredients
    • 1-½ tsp. cumin seed, toasted and coarsely ground
    • 1-½ Tbs. chopped piquillo pepper (or roasted red pepper)
    • 2 medium cloves garlic, smashed and peeled
    • 4 (¾- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)

Combine the garlic and 1 ­tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 ­tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network