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grilled lamb chops with lemon myrtle butter

★★★★★ 2
a recipe by
Vickie Parks
Renton, WA

This recipe is from Victoria, Australia. Lemon myrtle is common herb used throughout Australia. If you can't find lemon myrtle, you can use fresh lemon verbana or even fresh lemon zest in a pinch. It won't impart the exact same flavor, but it'll be close.

★★★★★ 2
serves 4
prep time 20 Min
cook time 15 Min
method Grill

Ingredients For grilled lamb chops with lemon myrtle butter

  • oil or nonstick spray for coating outdoor grill
  • 2 1/2 lb
    baby potatoes, unpeeled (red or white skin)
  • 2 lg
    carrots, sliced diagonally about 1/4" thick
  • 1 cup
    frozen green peas
  • 6 Tbsp
    unsalted butter, softened
  • 2 tsp
    dried lemon myrtle (you can use lemon zest if you can't find lemon myrtle)
  • 2 tsp
    dijon mustard
  • 8
    lamb loin chops
  • 1 Tbsp
    olive oil
  • 1 to 2 tsp
  • 1 to 2 tsp
    black pepper

How To Make grilled lamb chops with lemon myrtle butter

  • 1
    Place whole (unpeeled) potatoes in a saucepan. Cover with cold water, and bring water to a boil over high heat. Reduce heat to medium, and cook potatoes for 12 minutes, adding carrot slices for the last 4˛minutes of cooking time and peas for the last 1 minute of cooking time. Drain vegetables. Return vegetables to saucepan. Cover to keep warm.
  • 2
    Generously coat grill grate with oil or grill-approved nonstick spray. Preheat grill on medium-high heat.
  • 3
    Combine softened butter, lemon myrtle (or lemon zest) and mustard together in a small bowl. Season with salt and pepper. Add half the butter mixture to the warm vegetables in saucepan, and toss gently to coat. Cover to keep warm. Set remaining butter aside.
  • 4
    Brush chops on both sides with oil. Season with salt and pepper. Place chops on well-oiled grate. Grill chops for 2-3 minutes each side, then lower temperature to medium heat, and cook 5-6 minutes longer each side (and internal temperature reaches 150°F for medium). Cover grilled chops loosely with foil, and set aside for 5 minutes to rest before serving.
  • 5
    Top grilled chops with remaining myrtle butter, and serve immediately with the cooked vegetables.

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