Pan Seared Lamb Chops | #SundaySupper

Pan seared lamb chops topped with compound butter. Today the Sunday Supper team is bringing you a fantastic spread for your Passover or easter celebrations. I’m bringing you these gorgeous little lamb chops.

Pan Seared Lamb Chops

 

To begin, in a small bowl combine 2 cloves of grated garlic, a tablespoon of oregano, 2 teaspoons of cumin, 1 teaspoon each of smoked paprika and hot paprika.

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Add in 2 tablespoons of extra virgin olive oil. Stir those together into a paste.

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Spoon a little of the paste on each of 10 little lamb rib chops.

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Rub it over the chops and repeat on the other side.

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Cover with plastic wrap and refrigerate for at least 4 hours.

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For the compound butter, start with 4 tablespoons of room temperature butter.

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Very finely mince 3 tablespoons of shallot. Add it to the butter.

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Warm up 2 tablespoons of cognac… 5 seconds in a microwave ought to do it.

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Add in the warm cognac and whisk these together until the cognac is blended completely into the butter.

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Stick this in the fridge until dinner time.

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Preheat your oven to 325 degrees.

In a large skillet, preferably cast iron, heat a tablespoon of extra virgin olive oil over medium high heat. Depending on your chops, you may need two skillets to do this. That is what I did, because I wanted the chops all done at the same time.

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Place your chops in the skillet(s) and cook for 2-3 minutes or until beautifully browned.

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Turn over and brown the other side. When browned, slide the skillet into your oven and bake the chops for 4-8 more minutes depending on how done you like them. For rare, cook until they are at 125 degrees internally for rare, 135 for medium.

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Immediately top each hot chop with about a teaspoon or so of the compound butter. The heat from the chops will melt the butter over the chops.

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Lamb Chops

Enjoy!

Lamb Chops 2

Pan Seared Lamb Chops

Pan Seared Lamb Chops

Ingredients

  • 10 lamb rib chops
  • 2 cloves of grated garlic
  • 1 Tb oregano
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 3 Tb extra virgin olive oil, divided
  • For the Compound Butter
  • 4 Tb room temperature butter
  • 3 Tb shallot, very finely minced
  • 2 Tb cognac, warm

To begin, in a small bowl combine the grated garlic, oregano, cumin, and paprikas. Add in 2 tablespoons of extra virgin olive oil. Stir those together into a paste. Spoon a little of the paste on each of 10 little lamb rib chops. Rub it over the chops and repeat on the other side. Cover with plastic wrap and refrigerate for at least 4 hours.

For the compound butter, place the butter in a dish. Very finely mince 3 tablespoons of shallot. Add it to the butter. Warm up the cognac… 5 seconds in a microwave ought to do it. Add in the warm cognac and whisk these together until the cognac is blended completely into the butter. Stick this in the fridge until dinner time.

Preheat your oven to 325 degrees. In a large skillet, preferably cast iron, heat a tablespoon of extra virgin olive oil over medium high heat. Depending on your chops, you may need two skillets to do this. That is what I did, because I wanted the chops all done at the same time. Place your chops in the skillet(s) and cook for 2-3 minutes or until beautifully browned. Turn over and brown the other side. When browned, slide the skillet into your oven and bake the chops for 4-8 more minutes depending on how done you like them. For rare, cook until they are at 125 degrees internally for rare, 135 for medium. Immediately top each hot chop with about a teaspoon or so of the compound butter. The heat from the chops will melt the butter over the chops.

Enjoy!

http://thefoodiearmywife.com/lamb-chops/

Thank you so much to Alaiyo at PESCETARIAN JOURNAL for hosting this week!

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Comments

  1. says

    I LOVE lamb chops! This recipe looks seriously amazing. I must try your marinate and, above all, your compound butter… I must taste incredible with the Cognac in it!

  2. says

    This spice combination with the lamb chops sounds absolutely perfect. I love lamb, but we don’t have it very often. Thank you so much for sharing your recipe with us! I’m going to leave this post up for my other half to see in hopes that he will make it for me. :)

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