Grilled Lamb Chops with Lemon-Thyme Butter and White Bean Ragout

Name: Grilled Lamb Chops with Lemon-Thyme Butter and White Bean Ragout
Yield: Serves 6
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh thyme (1 small bunch); 8 tablespoons unsalted butter, at room temperature; 1½ cups mild olive oil; 3 shallots, finely minced; ¼ cup coarsely chopped fresh thyme (about 2 bunches); White Bean Ragout (Fagioli all’Uccelletto); 12 lamb loin chops, about 1½ inches thick, or 18 to 24 baby rib chops, about 1 inch thick; 3 to 4 cloves garlic, chopped; 1 tablespoon freshly ground pepper; 2 tablespoons grated lemon zest; 4 lemons; Salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The combination of lamb and white beans is not exclusively French, but this particular version is from Brittany. The lemon-thyme butter will keep well in the refrigerator for 2 to 3 days.

Ingredients

Lemon-Thyme Butter

8 tablespoons unsalted butter, at room temperature
3 shallots, finely minced
2

Main course
Gluten-free

Method

For the butter, heat 2 tablespoons butter in a small sauté pan over medium heat. Add the shallots and cook until tender. Add the thyme and cook 2 minutes more; let cool 10 minutes. Place the onion mixture, lemon juice and zest, and remaining butter in a food processor and process until blended. Seas