Lamb with whisky & rosemary butter

Lamb with whisky & rosemary butter

Total: 28 min. | Active: 20 min.
Nutritional value / people: 378 kcal
, Fat: 27 g
, Protein: 27 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

lamb loins

2 lamb loins (each approx. 250 g)
¼ tsp salt

Whiskey rosemary butter

100 g butter, soft
2 tbsp whisky
2 pinches salt
1 tbsp rosemary, finely chopped
¼ tsp cayenne pepper
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How it's done

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lamb loins

Charcoal/gas/electric grill: Season the lamb loins with salt, grill over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side. Cover and leave to rest for approx. 5 mins.

Whiskey rosemary butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Add the whisky and all the other ingredients up to and including the cayenne pepper, serve with the lamb.

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