A delicious accompaniment to lamb chops. You can freeze the herb butter in portions to use as you need.
14 people made this
100g butter, softened
1 tablespoon garlic, crushed
60g onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
A pinch of cayenne pepper
30g fresh parsley, finely chopped
30g fresh coriander, finely chopped
4 lamb chops
Method Prep:30min › Cook:15min › Ready in:45min
Add the butter, garlic and onion to a frying pan and cook over medium heat for 5 minutes. Set aside to cool.
Mix the onion and garlic with bread crumbs, cumin, cinnamon and cayenne pepper. Add the parsley and coriander. Mix until smooth, place on a sheet of greaseproof paper or clingfilm, roll up and freeze. Once frozen, you can slice into individual discs and freeze for later. If using sooner, remove from the freezer 20 minutes before you need to serve.
Cook your lamb chops in a pan or under the grill. Serve on warm plates with a generous portion of herb-butter.