Lemon-Thyme Butter

• 8 tablespoons unsalted butter, at room temperature
• 3 shallots, finely minced
• 2 tablespoons chopped fresh thyme (1 small bunch)
• 2 tablespoons fresh lemon juice
• 2 tablespoons grated lemon zest
• Salt and freshly ground pepper

Marinade

• 4 lemons
• 1½ cups mild olive oil
• ¼ cup coarsely chopped fresh thyme (about 2 bunches)
• 3 to 4 cloves garlic, chopped
• 1 tablespoon freshly ground pepper
• 12 lamb loin chops, about 1½ inches thick, or 18 to 24 baby rib chops, about 1 inch thick
• White Bean Ragout (Fagioli all’Uccelletto)

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. Season to taste with salt and pepper.

For the marinade, strip the zest from the lemons with a vegetable peeler and combine with the remaining ingredients in a nonaluminum container. Add the chops and turn to coat in the marinade. Cover and refrigerate overnight.

Heat the grill or broiler and let the chops warm to room temperature.

Remove the chops from the marinade and sprinkle lightly with salt and pepper. Grill or broil the loin chops 3 minutes each side for rare, about 2½ minutes each side for the rib chops. Spread the lemon butter over the chops and serve with the white bean ragout.