Lamb Loin Chops with Pimiento Olive Butter
Chops are quick to cook and work best with just simple preparation.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 238 |
| pro | 18 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 1 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 101 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 15% |
| vit A | 6% |
| vit C | 2% |
| folate | 1% |
-
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) minced fresh rosemary
1 tsp (5 mL) each dried thyme and oregano
1 tsp (5 mL) fennel seeds, crushed
1 clove garlic, minced
1/2 tsp (2 mL) pepper
8 lamb loin chops (about 1-1/2 lb/750 g)
Pimiento Olive Butter:
2 tbsp (25 mL) butter, softened
2 tsp (10 mL) finely diced pimiento-stuffed olives
1/4 tsp (1 mL) Dijon mustard
Pinch dried oregano
Preparation:
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.
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.
Source
Canadian Living Magazine: April 2008
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