Marinated Lamp Chops with Compound Butter, and Vegetable Ragoût. A compound butter is a simple addition to a dish that adds tons of flavor you can use and ingredients you want just allow the butter to come to room temp and mix in your ingredients that are chopped finely, roll out the butter mix on plastic wrap into a tight uniform shape and place in the freezer or fridge depending on how quickly you need it. When the butter is set and hard enough to cut into add some on top of cooked meats, or desserts.
The trick with this stew is to give the lamb enough time to cook low and slow which allows the meat to come out tender, the lamb gets tough before it gets tender so have patience. first you brown the lamb cubes then add stock and let cook until lamb is tender, add par cooked vegetables, and let simmer in the sauce before serving.