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Add a photoServings: 6
Ingredients
- 1/4 c. extra virgin olive oil or possibly vegetable oil
- 2 x garlic cloves minced
- 1 Tbsp. dry thyme (or possibly 2 tspns minced fresh thyme)
- 1 1/2 Tbsp. paprika - (to 2)
- 18 x lamb rib chops - (2 to 3 ounce ea) see * Note
- 1 tsp salt
- 1 tsp freshly-grnd black pepper Southwestern Butter (see recipe) Fresh thyme sprigs for garnish
Directions
- * Note: Twelve loin chops may be substituted for the 18 rib chops. Broil 3 more min on each side or possibly to desired degree of doneness.
- Combine extra virgin olive oil and next 3 ingredients in a large shallow dish or possibly large heavy-duty zip-top plastic bag; add in lamb chops, turning to coat. Cover or possibly seal, and refrigerate2 hrs.
- Remove lamb chops from marinade, discarding marinade. Sprinkle proportionately with salt and pepper. Place on a lightly greased aluminum foil-lined rack in a broiler pan.
- Broil 3 inches from heat 5 min on each side or possibly to desired degree of doneness. Top each lamb chop with a slice of Southwestern Butter; broil 30 more seconds. Serve immediately. Garnish, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 82 | 94% |
| Total Fat 9.26g | 12% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 48mg | 1% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.19g | 0% |
| Protein 0.35g | 1% |
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