Buttered Lamb Chops

Buttered Lamb Chops are tender, pan-fried lamb chops served with buttery herbed potatoes and colourful seasonal vegetables. Courgette, red bell peppers and green beans add freshness, texture and colour to this filling home-cooked meal. It is a simple yet delicious dish that works equally well for a relaxed family dinner or a special weekend meal.

Prep Time 20

Cook Time 30

Total Time 50

Servings People

Ingredients

Lamb Chops:

Herbed Potatoes:

Vegetables:

Herb Butter

100 g unsalted butter softened
1 tbsp fresh parsley finely chopped
1 tsp rosemary finely chopped
1 tsp fresh thyme
1 clove garlic small finely grated
1 tsp lemon juice
salt
freshly ground black pepper

Instructions

Make the Herb Butter

Place the softened butter into a mixing bowl.
100 g unsalted butter
Add the parsley, rosemary, thyme and grated garlic. Add the lemon juice and season with salt and freshly ground black pepper.
1 tbsp fresh parsley, 1 tsp rosemary, 1 tsp fresh thyme, 1 clove garlic, salt, freshly ground black pepper, 1 tsp lemon juice
Mix everything together thoroughly until the herbs and garlic are evenly distributed through the butter.
Place a sheet of baking parchment on the work surface. Spoon the herb butter onto the parchment and shape it into a small log.
Roll the parchment around the butter and twist the ends to secure it. Place it in the refrigerator for at least 1 hour, or until firm.
When ready to serve, slice the chilled herb butter into rounds. Keep the slices refrigerated until needed.

Prepare the Potatoes:

Wash the baby potatoes and cut any larger ones in half. Place them in a saucepan of lightly salted water.
800 g baby potatoes
Bring the water to a boil and cook the potatoes for around 15–18 minutes, or until tender when pierced with a knife.
Drain the potatoes well and return them to the warm saucepan. Add the butter, parsley and thyme. Season with salt and freshly ground black pepper.
30 g butter, 1 tbsp fresh parsley, 1 tsp fresh thyme, salt, freshly ground black pepper
Gently toss the potatoes until they are coated in the melted butter and herbs. Keep them warm while you cook the remaining ingredients.

Prepare the Vegetables:

Trim the courgette and cut it into thick slices or half-moons. Remove the seeds and white membrane from the red pepper, then cut it into strips.
1 large courgette, 1 medium red bell pepper
Trim the green beans and leave them whole or cut them in half.
200 g green beans
Heat the olive oil in a large frying pan. Add the courgette and red pepper and cook for 4–5 minutes. Add the green beans and continue cooking until the vegetables are tender but still have some bite.
1 tbsp olive oil
Season with salt and freshly ground black pepper. Keep the vegetables warm.
salt, freshly ground black pepper

Cook the Lamb Chops:

Remove the lamb chops from the refrigerator about 15 minutes before cooking.
Pat the lamb chops dry with kitchen paper. Season both sides generously with salt and freshly ground black pepper.
8 large lamb chops, salt, freshly ground black pepper
Heat the olive oil and butter in a large frying pan over medium-high heat.
1 tbsp olive oil, 40 g butter
Add the crushed garlic, rosemary and thyme to the pan. Add the lamb chops and cook for around 3–4 minutes on each side, depending on their thickness and preferred level of doneness.
2 cloves garlic, 1 tsp fresh rosemary, 1 tsp fresh thyme
Turn the chops onto their edges for a short time to brown any visible fat.
Once cooked to your liking, remove the lamb chops from the pan and place them on a warm plate.
Remove the lamb chops from the pan and allow them to rest for 3–5 minutes. This helps keep the meat juicy and tender.

Serve:

Arrange the buttery herbed potatoes and seasonal vegetables on four warm plates.
Place two lamb chops on each plate.
Take the chilled herb butter from the refrigerator and place one or two slices directly on top of each hot lamb chop.
The heat from the lamb will slowly melt the butter, allowing the herbs, garlic and lemon to run over the meat.
Serve immediately while the lamb is hot and the potatoes are still beautifully buttery.

Equipment

Notes

Recipe Tips:

Make the butter ahead: The herb butter can be prepared a day or two in advance. Keep it wrapped and refrigerated until required.

Slice it while cold: Chilled herb butter is much easier to slice neatly. It also takes longer to melt once placed on the lamb.

Use different herbs: Parsley, rosemary and thyme work beautifully with lamb. However, you could add a little mint for a more traditional lamb flavour.

Don't waste the butter: The melting herb butter will run onto the plate and mingle with the lamb juices. Spoon some over the potatoes for an extra burst of flavour.

Choose good lamb chops: Look for chops with a good amount of meat and a little fat around the edges. The fat adds wonderful flavour as the lamb cooks.

Do not overcrowd the pan: Cook the lamb in batches if necessary. Giving each chop enough space helps it develop a delicious golden crust.

Rest the lamb: A few minutes of resting makes a noticeable difference to the texture of the meat.

Change the vegetables: Use whatever seasonal vegetables you enjoy. Asparagus, broccoli, peas, carrots or tenderstem broccoli all make excellent alternatives.

Add extra flavour: A small squeeze of lemon over the vegetables just before serving can add a lovely freshness. You could also add a little Dijon mustard to the pan juices for a sharper finish.

Keep the potatoes simple: Fresh herbs and butter are all the potatoes really need. Their creamy texture provides the perfect contrast to the rich lamb.

Serving Suggestion:

Serve each portion with two golden pan-fried lamb chops, buttery herbed potatoes and a generous helping of courgette, red bell pepper and green beans.

Finish each chop with a thick slice of chilled herb butter and let it melt naturally over the hot meat.

For an extra touch of freshness, serve with a few lemon wedges on the side. A simple mustard sauce or light gravy also works particularly well if you want something extra.

The combination of juicy lamb, melting herb butter, creamy potatoes and colourful vegetables makes this a wonderfully satisfying meal for any time of year.

Nutrition