Tested till perfect Lamb Loin Chops with Pimiento Olive Butter

Lamb Loin Chops with Pimiento Olive Butter

Chops are quick to cook and work best with just simple preparation.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspminced fresh rosemary
  • 1 tsp 1tspdried thyme
  • 1 tsp 1tspdried oregano
  • 1 tsp 1tspfennel seeds, crushed
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 8 8lamb loin choplamb loin chops, (about 1-1/2 lb/750 g)

Pimiento Olive Butter:

  • 2 tbsp 2tbspbutter, softened
  • 2 tsp 2tspfinely diced pimiento-stuffed olivepimiento-stuffed olives
  • 1/4 tsp 1/4tspDijon mustard
  • pinch pinchdried oregano
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Pimiento Olive Butter: In bowl, stir together butter, diced olives, Dijon mustard and dried oregano until smooth. Spoon onto plastic wrap; shape into log and wrap tightly. Refrigerate until firm, about 1 hour. Slice into 1/4-inch (5 mm) thick rounds.

Meanwhile, in small bowl, mix together oil, rosemary, thyme, oregano, fennel seeds, garlic and pepper; rub all over lamb. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate butter and lamb separately for up to 24 hours.)

Place chops on greased grill over medium-high heat; close lid and grill for about 10 minutes or until medium-rare, or until desired doneness. Serve with Pimiento Olive Butter.

Nutritional Information Per serving: about

cal 238 pro 18g total fat 18g sat. fat 7g
carb 1g fibre 1g chol 84mg sodium 101mg

% RDI:

calcium 3 iron 15 vit A 6 vit C 2
folate 1
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