I feel like I have perfected the spice rub that goes on these beautiful lamb chops. The lamb chops paired with the creamy yogurt herb sauce is the best combo if I do say so myself (he he he). You can serve these on their own, with a salad, mashed potatoes, couscous etc. We had these as an appetizer this day because no one in my house (including myself) wanted to wait! I love picking them up by the ‘Frenched’ bone, dunking the sides along the sauce, tilting my head every so slightly to the left, and taking a gracious bite. YUM!! I hope you enjoy these as much as my family and I do.
Butter Basted Lamb Chops with a Creamy Herb Sauce
Tips and Notes:
Purchasing and Cutting Rack of Lamb:
When I shop for lamb chops I buy a whole Frenched rack and cut them up myself. Do not be intimidated – it’s super easy and slices right up. Simply cut down between the bones. I look for a large rack so I can get nice thick chops. This allows for the outside to brown without over cooking the middle of the lamb. The sugar in the marinade also helps with the caramelization. Each rack typically has 8 chops.
Ingredients
Ingredients for marination:
Ingredients for butter baste:
Ingredients for sauce:
Instructions
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Combine Montreal steak spice, ground cumin, black pepper, paprika, instant coffee, garam masala, and brown sugar to create a rub.
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Season your lamb chops with the olive oil and spice blend. Make sure to take the time and give the chops a good seasoning massage. Marinate for 1-2 hours – or overnight if you would like to prepare them in advance.
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Heat your pan over medium-high heat and add in your chops. Cook for 1 + 1/2 min-2 min per side and 1 minute on the top fat cap.
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Add in butter, smashed garlic, thyme and lemon zest and begin to baste the lamb chops with the melted butter for about 45 seconds – 1 minute. Remove chops from pan.
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Method for Sauce:
To a blender add yogurt, parsley, mint, cilantro, garlic, lemon juice, salt, pepper, olive oil and blend for about 30 seconds. Serve the sauce with your lamb chops and enjoy!
Note
- When I shop for lamb chops I buy a whole Frenched rack and cut them up myself. Do not be intimidated it is super easy and slices right up. Simply cut down between the bones. I look for a large rack so I can get nice thick chops. This allows for the outside to brown without over cooking the lamb. The sugar in the marinade also helps with the caramelization. Each rack typically has 8 chops.
- I used a mortar and pestle in the video recipe because I was using whole black pepper and whole cumin that needed to be ground. You may also do this or simply use pre ground spices instead. I really like how strong the cumin and pepper taste when freshly ground and I also like to pulverize the Montreal steak spice so I can get a fine/less chunky rub.
- It doesn't matter what fat percentage your yoghurt is. Use what ever you have and like.
- Use any pan you like and have- just make sure it is HOT when you add in your chops or they will stick and steam- not brown. Keep your heat on medium-high and turn it down to medium if it gets too smokey. Lastly do not over crowd your pan. Do them in batches like I did (4 +4) if your pan isnt large enough for them all. Crowding the pan will once again steam your chops and they then in turn will not brown well.
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