German cuisine · Meat & Kebab

Grilled Lamb Chops

Lamb chops grilled briefly over hot coals, served on melting herb butter with parsley and garlic.

Ingredients · for 4 servings

• 12 lamb chops
• 150 g butter
• 1 bunch flat-leaf parsley
• 1/2 bunch chives
• 3 cloves garlic
• 1 lemon
• 3 tbsp olive oil
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Let the butter soften for 30 min. beforehand, finely chop the parsley and chives, and finely grate two cloves of garlic.
2. Beat the butter with the herbs, garlic, grated lemon zest, salt and pepper until smooth, shape into a roll on plastic wrap and chill for at least 20 min. until sliceable.
3. Pat the chops dry, rub with the olive oil and the third, pressed clove of garlic, and season with coarse pepper – salt only right before grilling.
4. Bring the grill to strong, even heat and grill the chops for 2–3 min. per side until dark grill marks appear and the meat near the bone still gives slightly.
5. Sprinkle the chops with the coarse sea salt and let rest for 3 min. on a warmed plate so the juices redistribute.
6. Place two slices of herb butter on each hot chop, arrange with lemon wedges, and serve immediately while the butter melts.