Mint Butter

Mint Butter

Fresh mint folded into softened butter makes a bright, herbal spread for lamb and bread.

Total 45 min Makes 16 oz Calories 102/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter blends finely chopped fresh mint, a touch of lemon zest, and a pinch of salt into creamy softened butter. It melts beautifully over grilled lamb, roasted potatoes, or warm dinner rolls, and keeps well chilled for later use. The flavor is clean and herbal rather than sweet, making it a versatile savory finish.

Ingredients

  • 2 cups unsalted butter, softened
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon honey

Method

  1. Rinse the mint leaves and pat them completely dry with a paper towel.

  2. Finely chop the mint leaves until you have about 1/2 cup, mincing any large pieces.

  3. In a medium bowl, combine the softened butter, chopped mint, lemon zest, salt, and honey.

  4. Mash and stir with a fork or rubber spatula until the mint and seasonings are evenly distributed throughout the butter.

  5. Scrape the mint butter onto a sheet of parchment or plastic wrap and roll into a log, twisting the ends to seal.

  6. Chill the butter log in the refrigerator until firm, at least 30 minutes, before slicing into rounds to serve.

Rate this recipe

★ 4.1 (1)

Mint Butter

This compound butter blends finely chopped fresh mint, a touch of lemon zest, and a pinch of salt into creamy softened butter. It melts beautifully over grilled lamb, roasted potatoes, or warm dinner rolls, and keeps well chilled for later use. The flavor is clean and herbal rather than sweet, making it a versatile savory finish.

45 min 16 oz 102 cal

Ingredients

  • 2 cups unsalted butter, softened
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon honey

Method

  1. 1

    Rinse the mint leaves and pat them completely dry with a paper towel.

  2. 2

    Finely chop the mint leaves until you have about 1/2 cup, mincing any large pieces.

  3. 3

    In a medium bowl, combine the softened butter, chopped mint, lemon zest, salt, and honey.

  4. 4

    Mash and stir with a fork or rubber spatula until the mint and seasonings are evenly distributed throughout the butter.

  5. 5

    Scrape the mint butter onto a sheet of parchment or plastic wrap and roll into a log, twisting the ends to seal.

  6. 6

    Chill the butter log in the refrigerator until firm, at least 30 minutes, before slicing into rounds to serve.