In a bowl, combine the lemon zest with the butter. Add the sumac or lamb seasoning, coriander and a little seasoning and mix until combined.
Spoon the butter into a piping bag with a star nozzle. Pipe out small rosettes onto a sheet of greaseproof paper. Freeze for 1 hour, then remove the rosettes from the paper and transfer to a sandwich bag. Keep in the freezer until needed.
To serve, add a butter rosette to seared lamb for the last minute or so of cooking in the pan. For a great alternative to garlic bread, spread a little of the butter onto flatbread.
See more Dairy recipes
Recipe taken from the SORTED Food recipe collection.