Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
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.
I made these for DH and he liked it.. he liked the herby taste a lot but liked the orange taste less. These were easy to prepare and having tasted the sauce I thought it was fine, but obviously personal tastes differ. Please see my rating system: 3 stars for a nice recipe that I will make just for myself next time. Thanks!
These were delicious. I used loin chops and broiled them as I find bone in chops don't do so well on my George Foreman. Used the marjoram, and otherwise made them just as written. They were so easy to throw together and all four of us gobbled them up. Given that dh isn't a big lamb fan and ds has the nickname of "Mr. Picky", this is really saying something. I thought the marmalade gave just a hint orange flavor to the lamb that was lovely, and the butter made it nice and rich. Thanks Paula--this one is a keeper.