Lamb Chops with Black Pepper Pecorino Butter

Pecorino Black Pepper Butter
4 tbsp unsalted butter, softened
1/4 cup finely grated Pecorino Romano cheese
1/4 cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)
1 tsp coarsely ground black pepper

Lamb Chops
8 to 12 rib lamb chops (depending on if you want 2 or 3 chops per serving), 3/4 inch thick trimmed of excess fat
Olive oil for the grill
Kosher salt
Freshly ground black pepper
Chopped chives

1. For the Pecorino/Black Pepper butter, using a fork mix all the ingredients in a medium bowl until blended well. (The butter can be prepared 2 days ahead. Cover and refrigerate; bring to room temperature 45 minutes or longer before using.)

2. For the lamb, pat the chops dry with paper towels and season them with salt and pepper. Oil a grill and prepare it for a hot fire. Grill the chops 3 to 4 minutes per side or until rosy pink inside. You can also use a stovetop grill pan set over medium high heat. Oil the pan and grill chops, 3 to 4 minutes per side or until rosy pink inside. Remove and top each chop with a generous dollop of Pecorino Black Pepper Butter and another grating of fresh pepper. Sprinkle the chops with chives. Serves 4 with 2 to 3 chops each.

Peas, Pancetta, and Mint
1 tbsp olive oil
1/2 cup (about 2 oz) pancetta, cut in 1/4 inch cubes
2 cups fresh or frozen peas
1 1/2 tbsp unsalted butter
1 1/2 tbsp julienned fresh mint
Kosher salt

1. Heat the oil in a medium skillet over medium heat until hot. Add pancetta and cook, stirring, until golden and crisp, 3 to 4 minutes. Remove to drain on paper towels.

2. Bring a medium saucepan filled 2/3 full with water to a boil and add peas. If using fresh peas, cook 3 minutes, then drain. If using frozen ones, cook 1 minute just to heat and then drain. Return the peas to the saucepan and toss with half of the pancetta, all the butter, and all the mint. Season the peas with salt to taste. Serve peas sprinkled with the remaining pancetta as a garnish to the lamb chops. Serves 4

Copyright Betty Rosbottom 2017