Prep 10 mins
Cook 0 mins
This is nice served on top of BBQ lamb or beef. Or even on your favourite warm bread rolls. Time quoted doesn't include time for butter to sit in the fridge to get firm.
- Beat butter until light and creamy.
- Add all the other ingredients and mix together until well combined.
- Spoon the butter mixture down the middle of a piece of plastic wrap, fold up the edges over the butter and roll the mixture into a log shape.
- Refrigerate until firm.
- Slice the butter into rounds.
I love compounded butters and this one doesn't disappoint. We ate it slathered on hot bread and I can't wait to try it on a steak or a grilled pork chop. Thanks for sharing your recipe.
*Reviewed for Zaar World Tour 3* Fantastic on grilled chicken- we loved it. Great blend of flavours. The mustard,honey, rosemary and lemon were a great combination. Photo being posted also. Thanks Jewelies
Made this for the tag game. Doubled the recipe after beating the initial 125g of butter as it looked so little (looks can be deceiving). Used it in wholemeal french style rolls instead of garlic butter and it was thoroughly enjoyed. Looking forward to using the rest of some steaks, chops ect. Thank you Jewelies for a keeper. Ate some of the bread after dinner finished (can't resist a goody) but oh didn't the lemon flavour come through so may suggest if using in this form to cut back on lemon juice and or rind. Used in a roast chicken, put between the skin a breast and slighly down into the drumsticks, cut a lemon in quarters and placed into the cavity, roasted in the oven for a couple of hours and absolutely deslicious (had a lovely lemon flavour and very moist), the gravy made from the juices was just great.