CookEat Recipe

Lamb Chops Maître d’Hôtel

Name: Lamb Chops Maître d’Hôtel
Ingredients: 21 Gramme Butter — Butter; 0.5 Teaspoon Parsley — Parsley, washed, dried and finely chopped; 1906 source measure retained without conversion; 0.25 Teaspoon Chervil — Chervil, washed, dried and finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Lemon juice — Fresh lemon juice; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Salt — Salt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) White pepper — White pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 6 Lamb chop — French lamb chops, purchase mass/thickness unprinted; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

21 Gramme ButterButter
0.5 Teaspoon ParsleyParsley, washed, dried and finely chopped; 1906 source measure retained without conversion
0.25 Teaspoon ChervilChervil, washed, dried and finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon Lemon juiceFresh lemon juice; 1906 source measure retained without conversion
1 Saltspoon (source measure) SaltSalt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Saltspoon (source measure) White pepperWhite pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
6 Lamb chopFrench lamb chops, purchase mass/thickness unprinted
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion

Method

Steps

Step 1
Make No7 maître d’hôtel butter ONCE from embedded softened butter, parsley, chervil, lemon juice, salt and white pepper; mash/mix uniformly, cover and refrigerate. Measure FINISHED application to six chops.
Step 2
Trim/flatten SIX French lamb chops, season, broil four-minute historical guide per side until selected safe lamb endpoint.
Step 3
Arrange hot chops on dish, spread ONE measured FINISHED No7 butter allocation over six and serve promptly.

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