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