I have a very deep love for lamb…lamb racks, lamb shanks(braised in red wine, yummm), lamb chops, lamb stew meat, ground lamb – you get the point!
Since it’s officially spring and the season for lamb, I decided to have a week night meal with my delicious piece of meat.
The moment my husband realized we were having lamb for dinner, he nixed plans for any snacks to ensure he had “space” for the lamb. 🙂
Since it was a shoulder chop, I was sure it would be a tough piece of meat like the shank, so I would have to cook it slowly for an extended period, or I would have to marinate it for a while. I decided to marinate it.
For the marinade:
- Thyme (thyme is perfect with lamb, actually thyme is perfect with a lot of things. I love thyme so much I sometimes use it in scrambled eggs).
- Black pepper
- Olive oil
I rub it generously on the chops, place in a resealable bag, let it sit in the fridge for at least 3 hours (or 1 hour at room temperature).
Preheat oven to 375 degrees.
Heat a cast iron pan on medium high with some olive oil.
Brown the chops on both sides for approximately 3 minutes per side.
Cover the pan with foil and bake in the oven at 375 degrees for 5-7 minutes.
While the chops are baking, make a herb compound butter.
Herb compound butter:
- Room temperature butter
- Minced garlic or garlic powder
- Sea salt
Combine butter, Rosemary, thyme, parsley, minced garlic, and sea salt in a bowl using a hand mixer.
Wrap in plastic and place in the fridge to set.
When the chops are done. Let it sit on the counter for 3-5 minutes.
Put a little bit of butter over the top of each warm chop when serving.