Lamb Chops With Orange Butter |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe comes from Pillsbury Easy Meals for 2 booklet. The prep time is minimal and they are cooked in 8 to 12 minutes on a contact grill. I used a reduced sugar marmalade. The recipe calls for dried marjoram leaves, which I did not have. I used the Herbes de Provence. You choose which you want to use. I served this with Rita L's French Green Beans with Garlic and Sliced Almonds (recipe 107639) and Marie's Brown and Serve Rolls (ABM) (recipe 111746). An elegant dinner for 2 can be had in less than 30 minutes. Ingredients:
2 tablespoons butter, softened |
1 tablespoon orange marmalade |
1/4 teaspoon dried marjoram or 1/4 teaspoon dried herbes de provence |
2 shoulder lamb chops, 1/2 to 3/4 inch thick |
1/4 teaspoon seasoning salt |
1/4 teaspoon paprika |
1/4 teaspoon black and red pepper blend |
Directions:
1. Heat the closed contact grill for 5 minutes.
2. In a small bowl, mix the butter, marmalade and either marjoram or Herbes de Provence; set aside.
3. In another small dish, combine the seasoned salt, paprika and pepper blend; set aside.
4. Rinse the chops and pat dry, sprinkle spice mixture lightly over both sides of chops and rub gently.
5. When grill is heated, place chops on grill, close lid and cook for 4 to 6 minutes, turn and continue cooking an additional 4 to 6 minutes or until desired doness.
6. Remove chops and place on serving plates, top with butter mixture and serve.
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