Lamb Chops and Beans with Chile Butter
by Masterbuilt
Ingredients
- 8 lamb loin chops, cut 1 inch thick
- Salt and black pepper
- 1 15-ounce can cannelloni or pinto beans, rinsed and drained
- ½ cup chopped celery
- ¼ cup chopped green onion (2)
- 1 recipe Chile Butter
- 1 tablespoon lime juice
- Lime wedges (optional)
Directions
- 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 to desired doneness, turning once halfway through grilling.
- Allow 12 to 14 minutes for medium-rare (145 degrees) and 15 to 17 minutes for medium doneness (160 degrees). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
- Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tbsp of Chile Butter. Cook over medium heat until heated through, stirring occasionally. Stir in lime juice.
- Top each lamb chop with a slice of Chile Butter and serve with the bean mixture. If desired, garnish with lime wedges.
- Chile Butter: In small bowl stir together ½ cup softened butter; ¼ cup finely snipped fresh cilantro; fresh jalapeno chile peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 tsp 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.
