grilled lamb chops with lemon myrtle butter

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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