Lamb Steaks with Mustard Butter


This one is adapted from a recipe in Dishing Up Vermont by Tracy Medeiros. Serve with mashed potatoes and wilted greens.

1/4 cup (1/2 stick) butter
1/2 TB mustard, peeled and pressed or minced
1/2 tsp lemon juice
2 cloves garlic
1 TB fresh rosemary (or 1 tsp dried)
1/2 tsp black pepper
2 lamb steaks

In a medium bowl cream together butter, mustard, lemon juice, garlic, rosemary, and pepper until fluffy. Set aside at room temp. Season the steaks with salt and pepper. Prepare a hot grill. Place on grill and sear for 2-3 minutes. Turn steaks over and cook 7-8 minutes longer until desired doneness is reached. Serve chops on a plate and top with mustard butter. Mmmmmm.

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