Lamb Loin Chops with Pimiento Olive Butter

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds crushed
  • 1 clove garlic minced
  • 1/2 teaspoon pepper
  • 8 lamb loin chops (about 1-1/2 lb/750 g)
Pimiento Olive Butter:
  • 2 tablespoons butter softened
  • 2 teaspoons finely diced pimiento-stuffed olives
  • 1/4 teaspoon Dijon mustard
  • pinch dried oregano

Method

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.

Nutritional facts Per serving: about

  • Sodium 101 mg
  • Protein 18 g
  • Calories 238.0
  • Total fat 18 g
  • Cholesterol 84 mg
  • Saturated fat 7 g
  • Total carbohydrate 1 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Loin Chops with Pimiento Olive Butter

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