Chile Butter: In small bowl stir together ½ cup softened butter; ¼ cup finely snipped fresh cilantro; fresh jalapeño chili peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 tsp chili powder.
- 1 clove Garlic
- 1 teaspoon Chili Powder
- 2 Jalapeno Chili Peppers (fresh)
- 1/4 cup Fresh Cilantro
- 1/2 cup Softened Butter
Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.
Trim fat from chops. Sprinkle chops lightly with salt and pepper.
Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium doneness (160°F). For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling.
Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of Chile Butter. Cook over medium heat until heated through, stirring occasionally. Stir in lime juice.
Top each lamb chop with a slice of Chile Butter and serve with the bean mixture. If desired, garnish with lime wedges.