This delicately flavored (but actually quite hearty) butter is fine for any grilled meat, especially lamb chops.
Place peeled shallots in just enough boiling water to cover. Parboil for about 5 minutes. Drain and cool, then mash the shallots until they are pulp.
Cream the butter until fluffy and add the shallot pulp. Season with salt and white pepper.
Cover bowl and place in refrigerator or wrap mixture in plastic film and freeze. Bring to room temperature before using.