- 8 American lamb loin chops, 6 ounces each
- 1/4 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
Directions
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.
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