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lamb chops with flavorful butter

Grilled Lamb Loin Chops With Cafe De Paris Butter

These succulent grilled lamb loin chops feature a savory Worcestershire marinade and are topped with a decadent herb-infused Café de Paris butter that slowly melts to create a restaurant-quality sauce. Simple to prepare yet impressive enough for special occasions, this dish delivers maximum flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 2 tablespoons Worcestershire sauce for the butter
  • 1 tablespoon lemon juice
  • 1 clove garlic crushed
  • 2 tablespoons capers small size, drained
  • 1 tablespoon chives finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 12 lamb loin chops about 1-inch thick
  • 1/3 cup Worcestershire sauce for marinade

Equipment

  • Grill
  • Food processor
  • Plastic wrap

Method
 

  1. In a food processor, combine the softened butter, 2 tablespoons Worcestershire sauce, lemon juice, crushed garlic, drained capers, chopped chives, chopped parsley, and grated ginger. Blend until smooth and well incorporated.
  2. Refrigerate the butter mixture for about 30 minutes until slightly firm.
  3. Using plastic wrap, form the chilled butter into a cylindrical log shape. Transfer to lightly oiled foil, wrap securely, and refrigerate overnight to allow flavors to meld.
  4. About an hour before cooking, place the lamb loin chops in a plastic bag with 1/3 cup Worcestershire sauce. Seal the bag, shake to ensure all chops are coated, and refrigerate for 1 hour to marinate.
  5. Preheat your grill to medium-high heat.
  6. Remove the lamb chops from the marinade and place on the hot grill. Cook for approximately 3-4 minutes per side for medium-rare, or until they reach your preferred level of doneness and develop a beautiful brown crust.
  7. Remove the chops from the grill and let rest for a few minutes.
  8. While the meat rests, slice rounds from your chilled Café de Paris butter log.
  9. Top each hot lamb chop with a disc of the compound butter and serve immediately as the butter begins to melt over the meat.

Notes

For the best results, look for lamb loin chops with nice pink or red color and white marbling throughout. The compound butter can be made several days in advance and keeps well in the freezer for future meals. Simply slice the leftover butter log into discs, freeze them, and use them to flavor steaks, grilled vegetables, or even crusty bread. For a complete meal, serve these lamb chops with roasted fingerling potatoes, grilled asparagus, or a fresh arugula salad with lemon vinaigrette.