The best ones for me to  use would be Veal…but  if you love lamb….choose lamb. Easy!

 

• 1 tbsp. fresh tarragon, chopped (if using lamb)
• 1 tbsp. fresh sage, chopped (if using Veal)
• 2 tbsp. shallots, minced
• 1/2 cup unsalted butter, room temperature
• 3-4 tbsp. dried mushrooms
• 4 chops (your choice of which ones you use tonight)
• pinch of salt and pepper

Trim the bones back with a sharp knife until the chops look like large lollipops. Then, in a small saucepan, sweat the shallots and chopped herb in 2 tbsp. of butter for 3 minutes and then let cool down.

In another saucepan, rehydrate the mushrooms in 1/2 cup of boiling water. Cover with plastic wrap and let sit for 20 minutes. Drain well and finely chop.

Using the remaining room temperature butter, combine the shallot/herb mixture and the chopped mushrooms until well combined. Roll into a log shape,  wrap in plastic wrap and refrigerate.

In a preheated barbecue, season the chops on both sides and grill to rare (lamb) and medium rare (veal). Transfer to a platter, tent with foil and let rest for 6-7 minutes.

Cut the butter into coins and place 2 coins on each chop, add a salad, buttered noodles and, of course, a glass of you-know-what. Awesome dinner.