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Broiled Lamb Chops with Southwestern Butter

Yield Makes 6 servings


  • 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
  • Southwestern Butter
  • Garnish: fresh thyme sprigs

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. *12 loin chops may be substituted for rib chops. Broil 3 or more minutes on each side or to desiered degree of doneness.