Lamb Loin Chops with Pimiento Olive Butter

Tested Till Perfect

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.

Source

Canadian Living Magazine: April 2008





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