Garlic Butter Lamb Chops with Leek Gremolata
Yield: 8-12 lamb chops
Garlic Butter Lamb Chops with Leek Gremolata
Prep time: 45 MinCook time: 10 MinTotal time: 55 Min
Ingredients
Leek Gremolata
- 1 Leek, white and light green part only, cut in half lengthwise
- 1/2 cup Mint, chopped
- 1/2 cup Parsley, chopped
- 1 TB Capers, chopped
- 1 tsp Dijon Mustard
- 1 Lemon, zested and juiced
- 1/2 tsp Red Wine Vinegar
- 1 Garlic Clove, grated
- 1/2 cup Olive Oil
- Kosher Salt
- Avocado Oil (for searing the leeks)
Garlic Butter Lamb Chops
- 8-12 Lamb Chops
- 4 Garlic Cloves
- 3 TB Butter
- 1 Sprig of Thyme
- Avocado Oil
- Kosher Salt
Instructions
Leek Gremolata
- Bring a stainless steel or cast iron pan to medium high heat with some oil.
- Place the leek pieces flat side down in the pan and let it sear for a few minutes until lightly charred.
- Break up the leek layers in the pan so that it evenly cooks down for another 3-5 minutes.
- Remove from the pan and bring to room temperature.
- Finely chop the leeks and combine with the remaining ingredients.
- Season with kosher salt to taste.
- This can be made a couple days ahead of time. Remove from the fridge about an hour before serving to bring to room temperature.
Garlic Butter Lamb Chops
- Remove the lamb chops from the fridge, bring to room temperature, then season the lamb chops with kosher salt.
- Bring a stainless steel or cast iron pan to high heat with some oil.
- Sear lamb chops on both sides for about 2 minutes per side for medium rare.
- Lower the heat to medium and add in the butter, garlic and thyme and baste the chops with a spoon for another minute or two.
- Let the lamb chops rest for a few minutes and serve with Gremolata.
