Lamb Chops with Anchovy Butter

Author: Canadian Living

Flavoured butters are great to have on hand to add a zesty flourish to grilled fish, meat and vegetables.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 8 lamb loin chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Anchovy Butter:
  • 1/4 cup butter softened
  • 1 clove garlic minced
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons anchovy paste
  • 1/4 teaspoon pepper

Method

Anchovy Butter: In small bowl, mash butter. Stir in garlic, parsley, anchovy paste and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 weeks or freeze for up to 1 month.)

Trim fat from lamb chops; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Slice butter into 8 rounds. Place on each chop.

Nutritional facts Per serving: about

  • Sodium 344 mg
  • Protein 24 g
  • Calories 268.0
  • Total fat 18 g
  • Cholesterol 123 mg
  • Saturated fat 10 g
  • Total carbohydrate 1 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Chops with Anchovy Butter

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