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

Preparation info
  • Serves


    • Difficulty


Appears in

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.


Lemon-Thyme Butter

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


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