Lamb with whisky & rosemary butter

Name: Lamb with whisky & rosemary butter
Prep time: 20 min
Total time: 28 min
Yield: 4
Ingredients: 100 g butter; 2 lamb loins; ¼ tsp salt; 2 pinch salt; 1 tbsp rosemary; ¼ tsp cayenne pepper; 2 tbsp whisky

Total: 28 min. | Active: 20 min.

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Ingredients

for 4 person

lamb loins
2	lamb loins, each approx. 250 g
¼ tsp	salt

Whiskey rosemary butter
100 g	butter, soft
2 tbsp	whisky
2 pinch	salt
1 tbsp	rosemary, finely chopped
¼ tsp	cayenne pepper

How it's done

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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