Herbed Lamb

Ingredients:

1 butterflied leg of lamb (5-6 lbs.) or 12 loin lamb chops
6 tablespoons of butter
Chopped fresh herbs (rosemary, mint, parsley) for garnish

Marinade:

1 cup olive oil
2 tablespoons lemon juice
8 garlic cloves
2 tablespoons rosemary leaves
2 tablespoons mint leaves
2 tablespoons parsley leaves
2 tablespoons kosher salt
1 tablespoon ground pepper

Directions:

Combine all of the marinade ingredients in a blender or food processor. Reserve 2 tablespoons of the marinade. Place lamb in nonreactive baking pan, cover and marinate over night.

Mix the reserved marinade with with 6 tablespoons of soft butter. Set aside. Grilled the lamb over medium heat to medium rare (140 degrees). Place a dollop of butter on each lamb chop or dot over the leg of lamb. Sprinkle lamb with the chopped herbs for garnish. Serves 6 people.

Wine pairing choices:

White: Domaine Lafage Cote Este 2008
Red: Chris Ringland Shiraz 2008