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Blue Smoke Seared Lamb Chops with Mint Julep Butter



  • 1 cup very finely and neatly cut shallots
  • 1 tablespoon salt
  • 3 tablespoon fine sugar
  • 1/4 teaspoon cayenne
  • 3/4 cup jim beam bourbon
  • 1 tablespoon crème de menthe
  • 2 tablespoon fresh lemon juice
  • 1 cup finely cut fresh mint
  • 1 pound butter, softened but not melted


Baking Directions:

Melt some butter in a saucepan and very gently sweat the shallots until soft, but NO COLOR.

Season with the salt, pepper, sugar and cayenne.

Add the Jim Beam and allow to reduce to a syrup.

Be careful — it might flame up.

  Transfer to a mixing bowl set over ice and add the butter, mint, crème de menthe and lemon juice.

Beat well with a rubber spatula until well incorporated.


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