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Shallot and Herb-Infused Lamb Chops

4 servings

• 4 tablespoons unsalted butter, softened
• 2 tablespoons minced shallots
• 2 tablespoons minced parsley
• 1 tablespoon minced fresh sage or tarragon, optional
• Coarse salt and freshly ground pepper
• 2 tablespoons clarified butter (see note)
• 4 to 8 loin lamb chops, 3/4 inch thick
• Fresh rosemary, for garnish

Combine softened butter, shallots, parsley and sage or tarragon in a small bowl. Season with salt and pepper. Place half the butter on a warmed dinner plate and keep warm.

Heat the clarified butter in a heavy skillet over high heat until almost smoking. Add the chops and saute for 2 to 3 minutes. Turn the chops and saute for 3 to 4 minutes, or until nicely browned and medium-rare.

Transfer the chops to the plate with the herb butter; cover tightly with foil for about 5 minutes. Serve family style, topped with the remaining herb butter and garnished with rosemary.

Note: Clarified butter is sold at specialty markets such as Trader Joe's and Whole Foods.

Adapted from “ Spur of the moment cook ” by Perla Meyers, William Morrow.)

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