Meyer Lemon Herb Butter For Lamb

• Meyer Lemon Herb Butter
• 1 stick Salted Butter,room temperature
• 1/2 teaspoon Fresh Chopped Oregano
• 1.5 teaspoons Fresh Chopped Chives
• 2 teaspoons Finely Minced Fresh Rosemary Leaves
• Zest of 2 Meyer Lemons
• 1/2 teaspoon Meyer Lemon Juice
• Lamb Loin Chops
• 4 Bone In Lamb Loin Chops - about 6-7 Oz each
• 1 Meyer Lemon or Organic Lemon, halved
• Kosher Salt
• Freshly Ground Black Pepper
• Optional Rosemary Sprigs, for Garnish

1. To Prepare the Herb Butter - rnMix the Herbs and Zest and the 1/2 teaspoon Meyer Lemon Juice into the butter until well incorporated. rnSpoon the butter onto a sheet of plastic wrap, and try to spoon it a row. Roll up the plastic wrap around the butter to create a log shape.rnTransfer to the freezer for 10 minutes or so until firm. rnWhen ready to use, slice and bring Butter to room temperature before serving. rnAny leftover can be stored 1-2 days in the freezer for another use
2. To Prepare the Lamb - rnPreheat oven to 350. rnBring Lamb to room temperature.rnSprinkle Lamb liberally on both sides with Coarse Salt and Black Pepper.
3. Heat an oven proof skillet over medium high flame for several minutes. rnSear Lamb for 3 minutes per side until golden brown.
4. When ready to serve, squeeze a bit of Meyer Lemon over each chop and top with a round of Herb Butter. Optionally garnish with Rosemary sprigs and the remaining lemon halves.
5. Transfer skillet to oven and cook for 22 minutes for medium rare.rnRemove skillet from the oven and lightly tent it and the lamb with foil for 4-5 minutes.

lemon herb butter, butter, oregano, chives, rosemary, lemons, lemon juice, chops, lemon, kosher salt, freshly ground black pepper, rosemary

Taken from food52.com/recipes/22653-meyer-lemon-herb-butter-for-lamb (may not work)