Pan seared lamb chops topped with compound butter. These lamb chops are ridiculously easy to make, but equally ridiculously delicious!
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.
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, start with 4 tablespoons of room temperature butter.
Very finely mince 3 tablespoons of shallot. Add it to the butter.
Warm up 2 tablespoons of 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, 135 degrees 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!
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Pan Seared Lamb Chops
Ingredients
- 10 lamb rib chops
- 2 cloves of grated garlic
- 1 Tb oregano
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon hot paprika
- 3 Tb extra virgin olive oil, divided
For the Compound Butter
- 4 Tb butter, room temperature
- 3 Tb shallot, very finely minced
- 2 Tb cognac, warm
Instructions
- 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.
- 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, 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!
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I have never had lamb before. My brother and his wife posted recently they had lamb chops done in the air fryer, then when I was in Aldis this past week I saw they had lamb chops and ground lamb. I think it’s time I try lamb. And this sounds like the perfect recipe. Just in time for Passover dinner. Thank you.
Hooo glory do those chops ever look good! Anything topped with compound butter is going to be a winner in our house!
I love anything with a compound butter- these look great!
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. :)
gorgeous little lamb chops, indeed!! LOVE! Happy Easter!
I LOVE this! Looks positively mouthwatering and wonderful!
Your lamb chops look Amazing! I can just see myself wolfing down a couple of these with a nice glass of Cab or Syrah!
I don’t eat lamb often but these chops do sound delicious!
Yours are the most tempting lamb chops I have ever seen! I am craving them right now!!
Happy Easter. I know your family will LOVE eating these.
I absolutely adore lamb, what a great Easter dinner
Perfect dish for Easter!
Delicious, I am drooling, I know how I am cooking my lamb the next time we have it!!
Oooo, how decadent. Love lamb. Must have!
Ohhh these look like they will melt in your mouth! Great Job! Happy Easter!
Oooh, my hubby would LOVE these!! And that cognac compound butter sounds amazing!!! Happy Easter!
Now I wish we were having lamb for dinner!
So let’s just talk about my love for lamb chops. I do and these look amazing!
I hate to admit it, but I have never had lamb chops. My friend was just telling me how good they are and now you have this recipe. I am bookmarking to make. I have to give it a try!
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!