Recipe

Lemon Mint Milk Sherbet Recipe

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Ingredients

Directions

Step #1 Trim excess fat off the lamb chops.
Step #2 mix the lemon juice, salt, olive oil, mint & pepper.
Step #3 Marinate the lamb in this mixture in a flat dish, turning often, for at least 30 mins at about room temp or longer in the refrigerator.
Step #4 While lamb is marinating, prepare the comlb butter.
Step #5 Cream the butter with the lemon juice, mint & salt & pepper to taste.
Step #6 Place the butter on a piece of waxed paper & shape into a cylinder about 3 x 1 1/2 inches.
Step #7 put in the fridge.
Step #8 Broil, barbecue or pan fry the lamb chops approximately 3 to 5 mins on each side (they should be slightly rare).
Step #9 Slice the butter thinly & place two slices on each hot chop.
Step #10 The butter will melt slowly & moisten & flavour the lamb.
Step #11 Lower-fat Version: Use only a very thin slice of the lemon butter, or omit it entirely.
Step #12 Yield: 4 servings.
Enjoy the LEMON MINT MILK SHERBET recipe

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