Lamb Loin Chops with Pimiento Olive Butter
6 people added this to their Recipe Box
This recipe makes 4 servings
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 |
Chops are quick to cook and work best with just simple preparation.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp minced fresh rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp fennel seeds, crushed
- 1 clove garlic, minced
- 1/2 tsp pepper
- 8 lamb loin chops, (about 1-1/2 lb/750 g)
- Pimiento Olive Butter:
- 2 tbsp butter, softened
- 2 tsp finely diced pimiento-stuffed olives
- 1/4 tsp 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
- Keywords : Main Course; Dinner; Greek; Make-Ahead; Grill/Barbecue; Lamb; Butter;
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