Recipe by PaulaG
This recipe comes from Pillsbury Easy Meals for 2 booklet. The prep time is minimal and they are cooked in 8 to 12 minutes on a contact grill. I used a reduced sugar marmalade. The recipe calls for dried marjoram leaves, which I did not have. I used the Herbes de Provence. You choose which you want to use. I served this with Rita L's French Green Beans with Garlic and Sliced Almonds (recipe 107639) and Marie's Brown and Serve Rolls (ABM) (recipe 111746). An elegant dinner for 2 can be had in less than 30 minutes.
Top Review by Dans La Lune
I loved this dish! The orange butter was fabulous... very unique! I used herbes de provence and omitted the red pepper for dietary reasons. I didn't have a contact grill and my outdoor grill is broken at the moment so I just seared the chops in a pan. I served them with acorn squash and corn. Thanks for a great recipe! **Made this again the other day... mmmmmm I LOVE that orange butter. It goes SOOOOO well with the lamb. Thanks again.
- 2 tablespoons butter, softened
- 1 tablespoon orange marmalade
- 1⁄4 teaspoon dried marjoram or 1⁄4 teaspoon dried herbes de provence
- 2 shoulder lamb chops, 1/2 to 3/4 inch thick
- 1⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon black and red pepper blend
Directions See How It's Made
- Heat the closed contact grill for 5 minutes.
- In a small bowl, mix the butter, marmalade and either marjoram or Herbes de Provence; set aside.
- In another small dish, combine the seasoned salt, paprika and pepper blend; set aside.
- Rinse the chops and pat dry, sprinkle spice mixture lightly over both sides of chops and rub gently.
- When grill is heated, place chops on grill, close lid and cook for 4 to 6 minutes, turn and continue cooking an additional 4 to 6 minutes or until desired doness.
- Remove chops and place on serving plates, top with butter mixture and serve.