You either love lamb, or you hate it, and I love lamb.
I also love butter, and love the kind of herbed butters that easily spread over fish and meats.
This one is simple–2 tablespoons of softened butter, 1 tablespoon of orange marmalade, 1/2 teaspoon of marjoram.
Sprinkle 2-4 lamb chops with paprika, Lawry’s seasoned salt, and ground pepper. Cook the lamb on the grill, about 4 or 5 minutes a side or until inside registers 145 degrees.
Top with the butter you made. And let it melt alllllll over it.
Yum. Serve with your last one of Dad’s garden tomatoes, red potatoes with chives and parsley, and cous cous, if you want to be like me.
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