Lamb Chops and Beans with Chile Butter

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

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  • Makes: 4 servings
  • Serving Size: 2 chops
  • Prep: 25 mins
  • Chill: 1 hr
  • Grill: 12 mins

Lamb Chops and Beans with Chile Butter

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Directions

  1. 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.)
  2. 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

Directions

  1. In a small bowl stir together butter, cilantro, jalapeno 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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Nutrition Facts (Lamb Chops and Beans with Chile Butter)

  • Per serving:
  • 478 kcal ,
  • 32 g fat
  • (18 g sat. fat ,
  • 156 mg chol. ,
  • 661 mg sodium ,
  • 17 g carb. ,
  • 6 g fiber ,
  • 36 g pro.
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