Lamb Chops & Beans With Chile Butter

Lamb ChopsLamb Chops & Beans With Chile Butter

All I can say is YUM!


8 Lamb Loin Chops (1 Inch Thick)

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)

1 Stalk Chopped Celery

2 Chopped Green Onions

Chile Butter

1 Tablespoon Lime Juice

Trim the fat off of the lamb chops.  Sprinkle the chops with the kosher salt and pepper.  For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness.  Turn once halfway through grilling.  Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium.  For a gas grill, preheat the grill.  Reduce the heat to medium.  Place the chops on a grill rack over the heat.  Cover and grill as directed.  Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter.  Cook over a medium heat until heated through.  Stir occasionally.  Stir in the lime juice.  To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture.  Serves 4


Chile Butter

1/2 Cup Softened Butter

1/4 Cup Snipped Fresh Cilantro

2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)

1 Teaspoon Chili Powder

1 Clove Minced Garlic

In a small size bowl stir together all of the ingredients.  Place on waxed paper and form into a log.  Wrap well and chill for 1 hour or overnight.  Store in the fridge for up to 2 weeks or freeze for up to 1 month.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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