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LAMB CHOPS AND BEANS
Ingredients:
8 Lamb loin chops, cut 1 inch thick
Salt and pepper
1 15-oz can cannellini or pinto beans, rinsed and drained
1/3 Cup chopped celery
1/3 Cup chopped green onions
1 Recipe Chili butter
1 TBSP lime juice
Lime wedges ( optional )
Directions:
1. Trim fat from chops.Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare ( 145F) and 15 to 17 minutes for medium doneness ( 160F).( For a gas grill, preheat grill. Reduce heat to medium. Place the chops on grill rack over heat. Cover; grill as above.)
2. Meanwhile, in a medium saucapan combine beans, celery, green onions, and 2 tablespoons of the Chili butter; heat through. Stir in lime juice. Top each lamb chop with a slice of Chili Butter and serve with bean mixture. If desired, garnish with lime wedges.
CHILI BUTTER:
In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno chili peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.
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About Richard Myers
