Lamb Loin Chops with Pimiento Olive Butter

By The Canadian Living Test Kitchen

Tested till perfect

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Lamb Loin Chops with Pimiento Olive Butter

This recipe makes 4 servings

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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
  • Portion size: 4

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

Ingredients

  • 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

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.

Source : Canadian Living Magazine: April 2008

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