Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.
- 8 lamb loin chops, cut 1 inch thick
- Salt and black pepper
- 1 15-ounce can cannellini or pinto beans, rinsed and drained
- 1/2 cup chopped celery
- 1/4 cup chopped green onion (2)
- 1 recipe Chile Butter
- 1 tablespoon lime juice
- Lime wedges (optional)
- Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
- Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each.
- Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.
- Calories 478, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 156 mg, Sodium 661 mg, Carbohydrate 17 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 7%, Iron 23%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4.5, Fat 3.
- Percent Daily Values are based on a 2,000 calorie diet