Grilled Lamb Chops With Compound Butter
Grilled Lamb Chops recipe which features Roman flavors - garlic, herbs, crushed red pepper, currants and pine nuts topped with blue cheese compound butter! Perfect main course for a romantic dinner for two, or scale it up for an elegant dinner party...
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Ingredients
Lamb Marinade (Optional)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic - minced
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh rosemary - stripped from stems, finely chopped
- a few grinds pepper
- 1 teaspoon sea salt
- 4 lamb chops*
Compound Butter
- 2 tablespoons butter - softened*
- 2 tablespoons bleu cheese crumbles
- 1 teaspoon fresh herbs - finely chopped*
- a sprinkle of sea salt and few grinds pepper
Grilled Lamb Chops
- 4 frenched lamb chops
- sea salt and fresh ground pepper
Roman Style Spinach
- 2 tablespoons currants
- 1 tablespoon olive oil
- 3 cloves garlic - minced
- ½ teaspoon crushed red pepper
- 1 tablespoon pignolas - pine nuts, toasted
- 5 ounces baby spinach*
- sea salt/pepper
Instructions
Lamb Chops
- To a zip bag, add olive oil, garlic, herbs, salt and pepper. Combine well. Add lamb chops to marinate. You will want to give it at least 30 minutes or several hours in the marinade.
Compound Butter
- Using a fork, mash the butter, bleu cheese, and herbs together until well combined. Shape* and chill until you are ready to cook the lamb.
Spinach Roman Style
- Cover currants with boiling water to plump them. They need about 5-10 minutes.
- In a very large saute pan over medium heat, add olive oil and garlic. Stir until fragrant and golden. Add the crushed red pepper and sherry vinegar. Reduce heat to low. Add drained currants and toasted pignolas. Lastly, add the spinach. Turn off the heat, and stir until it is wilted. Cover, and set it aside.
To Finish
- Get the griddle pan very hot over high heat. Place lamb chops on the hot pan.
- Turn the lamb chops. You only need about 2 minutes on a side for medium rare.
- Plate the wilted spinach. Top with 2 lamb chops and a slice of the bleu cheese herb compound butter.
Notes
Unsalted butter is preferred. Add sea salt and fresh ground pepper. If using salted butter, omit the additional salt.
I have a number of herbs in my garden, and selected rosemary and thyme - both work well with lamb. You can choose your favorites. Oregano would be great as well!
You really do need this much spinach for 2 people, as it cooks down so much!
I had the meat counter cut 4 ribs from a rack of lamb. I chose to french the partial rack and then cut into 4 chops, which makes a lovely presentation. You can also use a loin chop (cheaper cut), but it won't be as tender.
Drop the butter mixture onto a sheet of plastic wrap, chill it a little, and then roll it into a cylinder. Chill until ready to plate. Then cut a little round for each lamb chop. If you make a bigger batch, you can freeze some for another meal! See this post for a video that illustrates the process clearly.
The spinach needs a bit of acidity. I prefer sherry vinegar for its smoothness, but sometimes I just squeeze some lemon juice over top!
When I plated this dish for new photos, we included a simple parsley and bleu cheese polenta.
Nutrition
Calories: 455kcal | Carbohydrates: 13g | Protein: 21g | Fat: 37g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com