Anchovy and Olive Butter

This butter goes well on Lamb

  • ½ cup of chopped olives (I use kalamata but green will also work)
  • ¾ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 6 to 8 oil-packed anchovy fillets, drained
  • 1 medium garlic clove, finely chopped
  • 1/4 cup unsalted butter, at room temperature
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon or paprika
  • 1 tablespoon extra-virgin olive oil

Allow the butter to soften to room temperature

Combine everything in a bowl

Chill Slightly

Scrape out onto some greaseproof paper and roll into a Bon-Bon shape for storage

Cut into “coins” for service

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