Char-Grilled Lamb Chops with Ramp Compound Butter

Lamb makes any dinner a party

and these char-grilled lamb chops with a ramp compound butter take things up to a whole new level!


- Fresh ramps - Garlic - Butter - Salt - Pepper - Fresh parsley - Racks of lamb - Cumin seeds - Garlic powder - Coriander


Preheat a small skillet over medium heat. Add 1 tablespoon butter to coat the pan. Add the ramps and cook 3 to 4 minutes, until translucent and just starting to brown. Add the garlic and cook 30 seconds longer. Remove from heat.

With a spoon, transfer the sauteed ramps and garlic to a paper towel lined plate and allow to cool.

Mash the butter with a fork in a small bowl. Add the sauteed ramps, garlic, a pinch of salt and pepper and the fresh parsley and stir to combine.

Arrange a sheet of wax paper on a clean work surface and spoon the butter into the center. Roll the paper around the butter, forming a tube and twist the ends to seal. Place in the fridge to harden until ready to use.

The Ramp Compound Butter can be made up to 3 days ahead and stored in the fridge.

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