Ingredients

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

Methods/steps

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

ALL RECIPES ©ELIZABETH KARMEL 2020