Lamb Loin Chops with Garlic Herb Compound Butter | Bark and Bite with Black Dog BBQ | Charbroil®

For the perfect crust, do your lamb chops on the griddle. For the perfect finish, give it a smear of this garlic herb compound butter by @blackdog_bbq.
Lamb Loin Chops w/ Garlic Herb Compound Butter
Total Prep Time: 20 minutes
Total Cook Time: 1 ½ hours
Servings: 2-4 servings
Level of Difficulty: 2
(Levels 1-5, with 5 being the most difficult)

Ingredients:
1-2 lbs. lamb loin chops
¼ C salt + more to season
3 tsp black pepper + more to taste
1 tsp garlic powder
2 sticks unsalted butter
1 head garlic
½ lemon, juiced
1 tsp olive oil
¼ C parmesan cheese
1 tsp red pepper flakes
½ bunch parsley, chopped

For the Garlic Herb Compound Butter:

Preheat the oven to 375 degrees. Meanwhile, slice the top of the garlic off just enough to expose the cloves, leaving the stem side intact. Season with olive oil, then wrap tightly in aluminum foil. Place the garlic in the oven and cook until soft, roughly 1 – 1 ½ hours (place the butter out at room temperature while the garlic is cooking to allow it to soften).
Add the butter, roasted garlic, parmesan cheese, lemon juice, salt, red pepper, and parsley in a bowl and mix until well combined.
Place the butter on a piece of plastic wrap and roll tight. Refrigerate until ready to use.

For the Lamb:
Dry Brining the lamb: Take out the lamb and cover it liberally with salt. Let the lamb rest for ~30 minutes so the salt can disperse throughout the meat. If you plan to let the lamb rest longer, place it back in the refrigerator until ready to use.
When you’re ready to cook: Preheat griddle to medium-high setting. Meanwhile, mix black pepper, 1 ½ tsp salt, and garlic powder in a small bowl until well combined. 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 the prepared rub.
Once the griddle is preheated and seasoned with oil, add the loin chops. Flip them every 4-5 minutes until a nice crust has formed on both sides, and the internal temperature registers 135 degrees. Once this occurs, remove the lamb loin chops and turn off the heat source.
**Note: If the lamb is cooking too fast on the outside and the internal temperature remains lower than desired, turn off one of the zones and move the lamb to that side to cook indirectly.
To Finish:

Plate the loin chops with sides of choice (I made this with wild rice & roasted green beans). Top each loin chop with a dollop of the compound butter and enjoy!