Lamb Chops with Mustard-Garlic Butter
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Hugh Jans, Vrij Nederland INGREDIENTS 4 lamb double-rib chops, each about 2-1/2 inches thick Olive oil Garlic cloves, crushed to a paste Fresh lemon juice Salt and pepper MUSTARD-AND-GARLIC BUTTER 1 tablespoon Dijon mustard 1 garlic clove, crushed to a paste 4 tablespoons butter 1/2 teaspoon fresh lemon juice Salt and pepper Brush the lamb chops with olive oil, crushed garlic and lemon juice, and season them with salt and pepper. Set the chops aside for 2 hours. Mix all the ingredients for the Mustard-and-Garlic Butter, and set it aside at room temperature. Grill the chops 4-inches above the coals for 7 minutes on each side. Serve immediately, with the Mustard-and-Garlic Butter beside them. Serves 4