Lamb Chops and Beans with Chile Butter

Instructions

1. 01

   Chile Butter: In small bowl stir together ½ cup softened butter; ¼ cup finely snipped fresh cilantro; fresh jalapeño chili peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 tsp chili powder.

2.  

   Ingredients

   • 1 clove Garlic
   • 1 teaspoon Chili Powder
   • 2 Jalapeno Chili Peppers (fresh)
   • 1/4 cup Fresh Cilantro
   • 1/2 cup Softened Butter

3. 02

   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.

4. 03

   Trim fat from chops. Sprinkle chops lightly with salt and pepper.

5. 03

    Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium doneness (160°F). For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.

6. 04

   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.

7. 06

   Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of Chile Butter. Cook over medium heat until heated through, stirring occasionally. Stir in lime juice.

8. 07

   Top each lamb chop with a slice of Chile Butter and serve with the bean mixture. If desired, garnish with lime wedges.