
Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, American Classics, Comfort Food, Dinner, Grilling Time, Kid Friendly, Lamb, Main Courses, Memorial Day Weekend, Summer Fun, Sunday Dinner, Weekend Fun
Yields or Serves:
Tags: 4th of July, American Classics, Butter, Cannellini Beans, Celery, Charcoal Grill, Chile Butter, Chile Peppers, Chili Powder, Cilantro, Comfort Food, Dinner, Fresh Cilantro, Garlic, Green Onions, Grill, Grilling, Grilling Time, Jalapeno Peppers, Kid Friendly, Kosher Salt, Lamb, Lamb Chops, Lamb Chops & Beans With Chile Butter, Lamb Loin Chops, Lime Juice, Main Courses, Memorial Day Weekend, Minced Garlic, Pepper, Softened Butter, Summer Fun, Sunday Dinner, Victoira's Lamb Chops & Beans With Chile Butter, Victoria Hart Glavin, Weekend Fun, White Beans
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
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.