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Just saying, these reverse seared lamb loin chops for a New Year’s Eve party might be the move 👀 Between the natural flavor of lamb, compound butter, and flavor from the the turkey blend pellets, these are super good! Here’s how I make them: Ingredients: • 1-2 lbs. lamb loin chops • 2 T salt + more to season • 2 T black pepper + more to taste • 1 tsp garlic powder • 2 sticks unsalted butter • 1 T garlic paste • ½ lemon, juiced • 1 tsp olive oil • ¼ C parmesan cheese • 1 tsp red pepper flakes • ½ bunch parsley, chopped For the Garlic-Parmesan-Herb Compound Butter: 1. Add the butter, garlic, parmesan cheese, lemon juice, 1 tsp salt, red pepper, and parsley in a bowl and mix until well combined. 2. Place the butter on a piece of plastic wrap and roll tight. Refrigerate until ready to use. For the Lamb: 1. When you’re ready to cook: Set grill to 225 degrees. Meanwhile, take the lamb out of the refrigerator and pat dry with a paper towel to remove any excess salt. Season the lamb liberally on all sides with salt and pepper. 2. Once the griddle is preheated, add the loin chops. Let them cook until the internal temperature registers 110 degrees. Once this occurs, remove the lamb loin chops and increase the grill temperature to 500 degrees. 3. Add the lamb back to the grill to sear, flipping every 1-2 minutes until the internal temperature registers 127-130 degrees. Once this occurs, remove the loin chops from the grill. To Finish: 1. Plate the loin chops with sides of choice. Top each loin chop with a dallop of the compound butter and serve. Enjoy! #lambloinchops #newyearsevedinner

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