Lamb Chops with Anchovy Butter
4 people added this to their Recipe Box
Flavoured butters are great to have on hand to add a zesty flourish to grilled fish, meat and vegetables.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 268 |
| pro | 24 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 1 g |
| fibre | trace |
| chol | 123 mg |
| sodium | 344 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 12% |
| vit C | 5% |
| folate | 2% |
Suggested Recipes
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8 lamb loin chops
1/4 tsp (1 mL) each salt and pepper
Anchovy Butter:
1/4 cup (50 mL) butter, softened
1 clove garlic, minced
2 tbsp (25 mL) minced fresh parsley
2 tsp (10 mL) anchovy paste
1/4 tsp (1 mL) pepper
Preparation:
Anchovy Butter: In small bowl, mash butter. Stir in garlic, parsley, anchovy paste and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 weeks or freeze for up to 1 month.)
Trim fat from lamb chops; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Slice butter into 8 rounds. Place on each chop.
Trim fat from lamb chops; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Slice butter into 8 rounds. Place on each chop.
Tags:
Main Course; Meat-Lamb; Cheese/Other Dairy; Fish; BBQ/Grill; Make-Ahead;
Source
Get Grilling: Summer 2007
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