This is for the omnivores amongst us… from the David Wood Food Book. David Wood had a fabulous Food Shop in Toronto, Canada a number of years ago. You can certainly enjoy this without the compound butter, but when you have the best local grass-fed butter, high in nutients, it really is fabulous. And yes, GOOD for you! Having your own herb garden makes the ingredient list easier, but feel free to substitute dried herbs if you don’t have all of the fresh ones available. Generally 1 Tbs of fresh herbs = 1 tsp dried herbs. I seldom have green peppercorns on hand, so I just use a mixture of black, white and pink peppercorns. The leftover compound butter is also fabulous on fish!If you are having guests with varied tastes, you can prepare both lamb and chicken. Certainly when this is served in our home, it results in rave reviews and recipe requests.
Marinated Lamb with Lime, Mustard & Basil Butter
Author: David Wood
- 16 lamb chops
- 6 limes, juice of
- 2 lemons, juice of
- ¼ cup olive oil
- 2 Tbs Dijon mustard
- 2 Tbs grainy mustard
- 1 Tbs fresh tarragon, chopped
- ½ Tbs fresh chives, snipped
- 1 Tbs fresh basil, chopped
- 1 clove garlic clove, chopped
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary, chopped
- 2 tsp salt
- 2 tsp black peppercorns, cracked
- 2 tsp pink peppercorns, cracked
- 2 tsp green peppercorns, cracked
- LIME, MUSTARD & BASIL BUTTER
- ½ cup butter
- 2 Tbs fresh basil, chopped
- 1 Tbs shallots, chopped
- 1 tsp fresh chives, snipped
- 1 lime, juice of
- 1 clove garlic clove, minced
- 2 tsp Dijon mustard
- 2 tsp grainy mustard
- ½ tsp salt
- ½ tsp black pepper, ground
- Mix marinade ingredients in a large bowl.
- Place lab (or chicken or Cornish game hen) into the bowl and marinade for at least one hour or up to overnight in the refrigerator.
- Cream the butter until light. Add remaining ingredients and mix well. Place the butter on plastic wrap or waxed paper and form into a log. Freeze or refrigerate until ready to use.
- Preheat the grill. Grill the lamp chops, chicken or hens.
- Cut the cold butter into rounds; place 1-2 rounds on each piece of meat as you serve it.
This recipe also works very well with chicken or Cornish game hen.