Pan-seared lamb chops with lemon-garlic herb butter, finished as a white-wine pan sauce.
Ingredients
- 4 lamb chops (about 2 lb)
- all-purpose seasoning (Mr. Make It Happen AP, or salt, pepper, garlic powder, onion powder)
- lemon pepper seasoning
- chili powder
- ½ stick butter (Kerrygold in the video)
- 1–2 tsp garlic paste
- 2 tbsp garlic-infused olive oil
- zest of ½ lemon
- 2 tbsp chopped parsley
- 2 tsp chopped fresh rosemary
- red pepper flakes (optional)
- 2 tbsp avocado oil
- 2 tbsp diced shallot
- 1 tbsp minced garlic
- 1 cup dry white wine (Chardonnay in the video)
- juice of ½ lemon
- extra chopped parsley for the sauce
Method
- Rest the chops on the counter about 15 minutes. Season both sides and the fat cap with all-purpose, a light coat of lemon pepper, and chili powder. Rest while you make the butter.
- Compound butter: ½ stick partially melted butter, 1–2 tsp garlic paste, 2 tbsp garlic olive oil, lemon pepper, zest of ½ lemon, 2 tbsp parsley, 2 tsp rosemary, a pinch of all-purpose and lemon pepper, optional red pepper flakes. Mix.
- Heat a 12-inch cast-iron skillet over medium-high. Add 2 tbsp avocado oil. Sear the chops, laying them away from you. Press for contact. About 7–8 minutes total, flipping every couple of minutes; render the fat cap. Medium is about 135°F. Very thick chops can finish in a 400°F oven for about 10 minutes.
- Brush the hot chops with compound butter. Rest.
- Drain excess oil. Medium-low. 2 tbsp shallot and 1 tbsp minced garlic until fragrant. 2 tbsp of the compound butter. Deglaze with 1 cup dry white wine. Simmer a few minutes. Finish with lemon juice and more parsley.
- Plate the chops. Spoon the sauce over. The video serves mashed potatoes and asparagus on the side.
Recipe: https://www.waivio.com/object/elr-lemon-garlic-butter-lamb-chops