Flavoured butters are great to have on hand to add a zesty flourish to grilled fish, meat and vegetables.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Anchovy Butter:
Method
Anchovy Butter: In small bowl, mash butter. Stir in garlic, parsley, anchovy paste and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 weeks or freeze for up to 1 month.)Trim fat from lamb chops; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Slice butter into 8 rounds. Place on each chop.
Nutritional facts Per serving: about
- Sodium 344 mg
- Protein 24 g
- Calories 268.0
- Total fat 18 g
- Cholesterol 123 mg
- Saturated fat 10 g
- Total carbohydrate 1 g
%RDI
- Iron 16.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 5.0
