Grilled Lamb Chops with Basil Butter

This is our favorite way to serve grilled lamb chops. The butter can be made when basil is plentiful and frozen for future use.

Ingredients:

• 8 lamb chops (1 1/2 inches thick)

Ingredients for Basel Butter:

• 3/4 cups packed basil leaves, stemmed
• 1/2 lb salted butter, softened
• Freshly ground pepper to taste

Using kitchen shears, finely chop basil leaves and add to softened butter. Mix well and season to taste. Drop by tablespoons onto foil and freeze. When completely frozen, place each tablespoon of butter in small sandwich bags, then place into a larger heavy-duty freezer bag. Makes 1/2 lb. Keeps for 6-8 months. To use, thaw at room temperature.

Prepare charcoal grill according to manufacturer's instructions. Sear lamb chops quickly over direct heat. Remove to indirect heat and grill to desired doneness. Serve immediately with basil butter. 4 servings.