Lemon Garlic Butter Lamb Chops | Juicy & Delicious Lamb Chops Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds a distinct flavor.

lamb chops

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner and more affordable.

Start by allowing the lamb chops to come to room temperature for about 15 minutes.

Season the lamb chops with all-purpose seasoning, lemon pepper seasoning, and chili powder on both sides, ensuring to season the fat cap as well.

Prepare the lemon garlic herb butter by partially melting 1/2 stick of Kerrygold butter, then mixing in 2 teaspoons of garlic paste, 2 tablespoons of garlic infused olive oil, lemon pepper seasoning, lemon zest from half a lemon, 2 tablespoons of chopped parsley, 2 teaspoons of chopped rosemary, and a pinch of red pepper flakes (optional).

Heat a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons of avocado oil.

Once the oil is hot, place the lamb chops in the skillet, laying them away from you to avoid splatter. Cook for about 7-8 minutes total, flipping every couple of minutes for even cooking and to render the fat cap.

After cooking, baste the lamb chops with the prepared lemon garlic herb butter while they are still hot.

Remove the lamb chops from the skillet and drain excess oil, leaving some brown bits for flavor.

Add 2 tablespoons of diced shallot and 1 tablespoon of minced garlic to the skillet over medium-low heat, cooking until fragrant.

Add a couple tablespoons of the compound butter to the skillet and mix well, then deglaze with 1 cup of dry white wine, allowing it to simmer for a few minutes to cook off the alcohol.

Finish the sauce with a squeeze of fresh lemon juice and additional chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens