American Lamb Loin Chops with Smoked Paprika Butter Sauce
8 American lamb loin chops, 6 ounces each ¼ cup olive oil Coarse salt and cracked pepper, to taste 1 cup (2 sticks) unsalted butter 2 tablespoons hot smoked (Spanish) paprika Sea salt Chopped fresh parsley
- Bring lamb chops to room temperature. Brush with olive oil; season liberally with salt and pepper. Grill over medium heat for approximately 4 to 5 minutes per side.
- Meanwhile, put the butter in a small saucepan. Melt it over medium heat, add the paprika and turn off the heat. Taste and adjust the seasoning with salt and more paprika, if desired; set aside and keep warm over a very low heat. Stir again just before serving.
- Remove the loin chops from the grill and place them on a clean platter. Sprinkle them with chopped parsley and serve immediately with the paprika butter sauce.
Makes 6-8 servings