Chops are quick to cook and work best with just simple preparation.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Pimiento Olive Butter:
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
- Folate 1.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 2.0
