Lemon Garlic Butter Lamb Chops

Name: Lemon Garlic Butter Lamb Chops
Total time: 30–40 minutes total including rest (15 prep, 15–20 cook)
Yield: Serves 4–6
Ingredients: 2 lb lamb chops; 2 tbsp garlic olive oil; All-purpose seasoning, to taste; Lemon pepper, to taste; Red pepper flakes, to taste; Chili powder, to taste; ½ stick (4 tbsp) butter; 1 tsp garlic paste; 2 tbsp fresh garlic, minced; Zest of ½ lemon; Juice of ½ lemon; 1 tbsp fresh rosemary, finely chopped; 2 tbsp fresh parsley, chopped; ¼ cup grated Parmesan cheese; 1 cup dry white wine; Large skillet (cast iron preferred); Tongs; Cutting board and knife; Measuring spoons and cups; Microplane or grater (for lemon zest); Instant-read thermometer (optional)

Juicy, flavourful and easy — restaurant quality at home from simple ingredients.

Lemon Garlic Butter Lamb Chops, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 4–6 30–40 minutes total including rest (15 prep, 15–20 cook)

Contains meatContains dairyContains alcohol

Bobbie's tips: use fresh rosemary and fresh lemon for the best flavour, and adjust the seasonings to your taste. For extra richness, add a splash of heavy cream. Fresh thyme or oregano also work, as do lamb loin chops or rib chops. Lovely with mashed potatoes, roasted vegetables or a fresh salad. Nutrition per serving from Bobbie's card: about 520 calories, 38 g protein, 4 g carbohydrates, 38 g fat, 1 g fibre.

Ingredients

For the lamb

2 lb lamb chops
2 tbsp garlic olive oil
All-purpose seasoning, to taste
Lemon pepper, to taste
Red pepper flakes, to taste
Chili powder, to taste

For the garlic-lemon butter sauce

½ stick (4 tbsp) butter
1 tsp garlic paste
2 tbsp fresh garlic, minced
Zest of ½ lemon
Juice of ½ lemon
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, chopped
¼ cup grated Parmesan cheese
1 cup dry white wine

Tools needed

Large skillet (cast iron preferred)
Tongs
Cutting board and knife
Measuring spoons and cups
Microplane or grater (for lemon zest)
Instant-read thermometer (optional)

Method

1
Prepare the lamb: remove the lamb from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels. Rub with 1 tbsp garlic olive oil and season both sides with all-purpose seasoning, lemon pepper, red pepper flakes and chili powder.
2
Sear the lamb: heat a large skillet over medium-high heat. Add the remaining 1 tbsp garlic olive oil. Sear the lamb chops for 3–4 minutes per side, until a deep golden crust forms. If there is a thick fat edge, hold it against the skillet for 30–60 seconds to render.
3
Make the garlic-rosemary butter: reduce the heat to medium-low. Add the butter, garlic paste, minced garlic and rosemary. Cook 30–60 seconds until fragrant. Spoon the melted butter over the chops for 1–2 minutes.
4
Remove and rest: transfer the lamb chops to a plate. Lamb should reach an internal temperature of 145°F (63°C) for medium, followed by a 3–5 minute rest.
5
Deglaze with wine: return the skillet to medium heat. Add the white wine, scraping up the browned bits. Simmer 3–5 minutes until reduced by about half.
6
Add lemon and Parmesan: reduce the heat to low. Stir in the lemon zest, lemon juice and Parmesan. Cook until smooth.
7
Return the lamb to the sauce: add the chops back to the skillet. Spoon the sauce over the top and warm for 30–60 seconds.
8
Finish and serve: remove from the heat. Garnish with fresh parsley and extra Parmesan if desired. Let rest 3–5 minutes before serving.

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From Bobbie's “Bobbie's Dinner Recipes”.