Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
chill:
1 hr
grill:
12 mins
Servings:
4
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Lamb Chops and Beans with Chile Butter

Ingredients

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Directions

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  • 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.)

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  • 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.

Nutrition Facts (Lamb Chops and Beans with Chile Butter)

478 calories; total fat 32g; saturated fat 18g; cholesterol 156mg; sodium 661mg; carbohydrates 17g; fiber 6g; protein 36g; vitamin a 1458IU; vitamin c 9mg; calcium 71mg; iron 4mg.

Chile Butter

Ingredients

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Directions

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  • In a small bowl stir together butter, cilantro, jalapeño peppers, garlic, 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.

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