Broiled Lamb Chops with Southwestern Butter

Southern Living
Makes 6 servings


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1/4 cup olive oil or vegetable oil
2 garlic cloves, chopped
1 tablespoon dried or 2 teaspoons chopped fresh thyme
1 1/2 to 2 tablespoons paprika
18 (2- to 3-ounce) lamb rib chops*
1 teaspoon salt
1 teaspoon pepper
Garnish: fresh thyme sprigs


Combine olive oil and next 3 ingredients in a large shallow dish or large heavy-duty zip-top plastic bag; add lamb chops, turning to coat. Cover or seal, and chill 2 hours.

Remove lamb chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper. Place on a lightly greased aluminum foil-lined rack in a broiler pan.

Broil 3 inches from heat 5 minutes on each side or to desired degree of doneness. Top each lamb chop with a slice of Southwestern Butter; broil 30 more seconds. Serve immediately. Garnish, if desired.

*12 loin chops may be substituted for rib chops. Broil 3 or more minutes on each side or to desiered degree of doneness.

Created date

May 2001