Broiled Lamb Chops With Southwestern Butter Recipe

• 1/4 c. extra virgin olive oil or possibly vegetable oil
• 2 x garlic cloves minced
• 1 Tbsp. dry thyme (or possibly 2 tspns minced fresh thyme)
• 1 1/2 Tbsp. paprika - (to 2)
• 18 x lamb rib chops - (2 to 3 ounce ea) see * Note
• 1 tsp salt
• 1 tsp freshly-grnd black pepper Southwestern Butter (see recipe) Fresh thyme sprigs for garnish

1. * Note: Twelve loin chops may be substituted for the 18 rib chops.
2. Broil 3 more min on each side or possibly to desired degree of doneness.
3. Combine extra virgin olive oil and next 3 ingredients in a large shallow dish or possibly large heavy-duty zip-top plastic bag; add in lamb chops, turning to coat.
4. Cover or possibly seal, and refrigerate2 hrs.
5. Remove lamb chops from marinade, discarding marinade.
6. Sprinkle proportionately with salt and pepper.
7. Place on a lightly greased aluminum foil-lined rack in a broiler pan.
8. Broil 3 inches from heat 5 min on each side or possibly to desired degree of doneness.
9. Top each lamb chop with a slice of Southwestern Butter; broil 30 more seconds.
10. Serve immediately.
11. Garnish, if you like.
12. This recipe yields 6 servings.

extra virgin olive oil, garlic, thyme, paprika, chops, salt, pepper

Taken from cookeatshare.com/recipes/broiled-lamb-chops-with-southwestern-butter-93337 (may not work)