Categories: Lamb- mutton

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, chopped
• 1 Tbsp. dried or 2 tsp. chopped fresh thyme
• 1 1/2 to 2 Tbsp. paprika
• 18 (2 to 3 oz.) lamb rib chops*
• 1 tsp. salt
• 1 tsp. pepper
• Garnish: fresh thyme sprigs
• Southwestern Butter :
• 1 cup unsalted butter, softened
• 1 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 1 tsp. ground red pepper
• 1 tsp. fried oregano
• 1 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder

Directions

1. Combine olive oil and next 3 ingredients in a large shallow dish or large heavy-duty zip-top

2. plastic bag; and lamb chops, turning to coat. Cover or seal, and chill 2 hours.

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

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

5. *12 loin chops may be substituted for rib chops. Broil 3 more minutes on each side or to desired doneness.

6. Southwestern Butter:

7. Stir together all ingredients; shape mixture into a log, using parchment or wax paper. Chill 4 to 6 hours.

8. makes 1 cup

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