Lamb Chops with Sorrel Butter
Chef Susan Regis of UpStairs on the Square –
Adapted by StarChefs
Yield: 6 Servings
- 4-5 lamb racks or 2-2 ½ whole racks, split
- 2 large cloves of garlic, smashed
- 4 Tablespoons extra virgin olive oil
- l Tablespoon lavender honey
- Coarse sea salt, to taste
- Chervil sprigs or lavender flowers to garnish
- 1/3 cup picked & julienne parsley leaves
- 2 cloves garlic, finely chopped
- 2 teaspoons lemon zest
- ¼ pound unsalted butter, softened at room temperature
- ½ cup chopped fresh sorrel, vein removed
- Lemon juice, to taste
- Kosher salt and freshly ground black pepper, to taste
First, make the gremolata by combining the ingredients in
a shallow bowl. Set aside until use.
Make the sorrel butter by combining the ingredients in a
bowl and creaming them well. Set aside until use.
Preheat a charcoal or electric grill.
Cut each individual rack in half into eight equally portioned
pieces. Rub each piece with the smashed garlic. Combine the
extra virgin olive oil and lavender honey, and drizzle the
mixture over the chops. Season the chops with salt and pepper.
When the grill is hot, place the lamb on the hottest part
of the grill and cook until medium rare, about 4 to 5 minutes
on each side.
Remove the chops from the heat and place them on a serving
platter. Spoon the sorrel butter on the chops and sprinkle
the lamb with sprigs of chervil, lavender and coarse sea salt.
Garnish with the gremolata.