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Sauteed Lamb Chops with Herb Butter


Food Mood: Elegant
Cuisine: French
Servings: 6


Herb Butter:
4 oz (1 stick) unsalted butter, softened
1 Tbsp chopped parsley
1 tsp chopped fresh rosemary
1 Tbsp finely minced shallots
1/4 tsp salt
1/2 tsp freshly ground pepper

12 rib lamb chops
salted and freshly ground black pepper
2-4 Tbsp canola oil or other vegetable oil


1. For the herb butter, in a small bowl, cream the butter. Add the parsley, rosemary, shallots, salt and pepper and combine. Taste and adjust the seasonings.

2. Cut a piece of wax paper on parchment paper into an 8 x 12 inch rectangle.

3. Place the butter on the paper and roll it into a tight cylinder. Twist the ends of the paper to help shape the butter. Refrigerate until firm.

4. For the lamb chops, remove the dat from the ribs by working the knife close along them, from the medallion to the ends of the bones. Discard the fat. Cut away the meat on the sides of the bones and discard. Using the blunt side of your knife, scrape the bones clean of any remaining membrane. With a paper towel, wipe the bone perfectly clean. This trimming is called Frenching.

5. Pat the chops dry and place on a baking sheet. Season on both sides with the salt and pepper.

6. Brush a large skillet with the oil and heat over high heat. When the oil starts to smoke, add the chops, making sure not to crowd them; you mat have to cook the chops in 2 batches. Sear the chops on both sides, 1 to 2 minutes per side, reduce the heat to medium and continue to cook, turining once, to the desired degree of doneness, 5 to 7 minutes. Remove chops to a platter and keep warm.

7. Ten minutes before the lamb is cooked, remove the herb butter from the refrigerator. Cut it into twelve coin-shape pieces and place 1 on each chop. If necessary, run the chops until the broiler briefly to help melt the butter. Serve immediately.

Recipe source: Institute for Culinary Education

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