Lamb Loin Chops with Compound Butter
Lamb Loin Chops with Compound Butter
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Lamb loin chops are cooked to sizzling, juicy perfection on the griddle before being topped with a rich and savory garlic, parmesan and herb compound butter. Serve with wild rice and roasted green beans or your favorite sides for a indulgently delicious meal!
This recipe was created by our partner Brandyn Baker who made the dish on our Performance Series™ Deluxe 4 Burner Gas Griddle with Cart, but you can make it on your griddle.
Ingredients
For the Compound Butter
- 1 head Garlic
- 1 tsp Olive Oil
- 2 sticks Softened Unsalted Butter
- 1/2 of 1 Juiced Lemon
- 1/4 cup Parmesan Cheese
- 1/4 cup Salt
- 1 tsp Red Pepper Flakes
- 1/2 of 1 bunch Chopped Parsley
For the Lamb
- 1-2 lbs Lamb Loin Chops
- 1 1/2 tsp Salt + more for Brining
- 3 tsp Black Pepper
- 1 tsp Garlic Powder
- Neutral Oil
Directions
1.
To prepare the compound butter, first preheat your oven to 375ºF.
2.
Slice the top of the head of garlic off just enough to expose the cloves, leaving the stem side intact. Season with olive oil, then wrap tightly in aluminum foil.
3.
When the oven is up to temperature, place the garlic in the oven and cook until soft—about 1-1 ½ hours.
4.
Squeeze the roasted garlic cloves into a bowl and add all the remaining ingredients. Mix until well combined.
5.
Place the compound butter on a piece of plastic wrap and roll tightly to seal. Refrigerate until ready to use.
6.
To dry brine the lamb, cover it liberally with salt and let it rest for about 30 minutes so the salt can disperse throughout the meat. If you plan to let the lamb rest longer, place in the refrigerator until ready to use.
7.
When you’re ready to cook, preheat your griddle to medium-high heat.
8.
Mix the black pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl until well combined.
9.
Pat the lamb down with a paper towel to remove any excess salt or moisture. Season the lamb liberally on all sides with the prepared rub.
10.
Once the griddle is preheated and seasoned with oil, add the lamb. Cook, flipping every 4-5 minutes, until a nice crust has formed on both sides and the internal temperature reaches 135ºF.
11.
If the lamb is cooking too fast on the outside and the internal temperature remains lower than desired, turn off one of the zones and move the lamb to that side to cook indirectly.
12.
When the lamb is done to your preference, remove it from the griddle.
13.
Plate the lamb with your preferred sides and top each loin chop with a generous dollop of compound butter. Serve.
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