Description
This recipe creates juicy, tender lamb chops with a beautifully seared crust, finished with a melting sumac-herb butter. The secret compound butter adds a tangy, savory layer of flavor, making for a restaurant-quality meal ready in under 30 minutes.
Ingredients
Scale
- 4 bone-in lamb loin chops (approx. 7 oz / 200 g each)
- 3 tbsp olive oil, divided
- 1 head garlic, for roasting
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1.5 tbsp ground sumac
- 1 tsp lemon zest
- 1 tsp sea salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
Instructions
- Prepare Sumac-Herb Butter: Preheat the oven to 350°F (180°C). Slice off the top of the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30-40 minutes until soft. Squeeze the roasted garlic cloves into a bowl and mash. In a separate bowl, combine the softened butter, mashed roasted garlic, chopped parsley, mint, sumac, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until fully incorporated.
- Chill Compound Butter: Spoon the butter mixture onto parchment paper and shape into a log. Roll tightly, twisting the ends to seal, then chill in the refrigerator for at least 30 minutes until firm.
- Sear Lamb Chops: Pat the lamb chops dry and season generously with remaining salt and pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chops for 2-3 minutes per side until a deep golden crust forms.
- Roast to Finish: Transfer the skillet to the preheated oven. Roast for 5-8 minutes for medium-rare (135°F / 57°C) or 8-12 minutes for medium (145°F / 63°C). Use an instant-read thermometer to check doneness.
- Rest and Serve: Remove the skillet and transfer the chops to a cutting board to rest for 5-10 minutes. Slice rounds from the chilled compound butter log and place one round on top of each hot chop to melt before serving.
Notes
To achieve a perfect crust, always pat the lamb chops very dry before seasoning. The compound butter can be prepared up to 3 days in advance, significantly reducing cooking time for a weeknight meal. Resting the chops after cooking is crucial for tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb chop
- Calories: 680 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg