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

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

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