Grilled Veal Chops With Lemon-Mustard-Tarragon Butter - cooking recipe

Ingredients

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Preparation

Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.