Southern Lamb Chops with Garlic Herb Butter

Ingredients:

For the lamb:

• 8 lamb loin or rib chops (about 1 inch thick)
• 2 tbsp olive oil or rendered tallow from 2 Coots Ranch
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for kick)
• 1 tsp coarse salt
• 1/2 tsp cracked black pepper
• Juice of 1/2 a lemon

For the garlic herb butter:

• 4 tbsp salted butter (room temp)
• 1 garlic clove, finely minced
• 1 tsp chopped parsley
• Pinch of red pepper flakes
• Dash of lemon zest

Instructions:

1. Marinate the Lamb:
   • Pat the lamb chops dry.
   • In a bowl, mix olive oil, garlic, herbs, paprika, cayenne, lemon juice, salt, and pepper.
   • Rub this all over the lamb chops. Let them marinate at room temp for 30 minutes, or refrigerate for up to 4 hours (bring to room temp before cooking).
2. Make the Herb Butter:
   • In a small bowl, mix softened butter, garlic, parsley, red pepper flakes, and lemon zest.
   • Scoop onto plastic wrap or parchment, roll into a log, and chill until firm.
3. Cook the Lamb:
   • Heat a cast iron skillet or grill pan over medium-high heat. Add a splash of tallow or oil.
   • Sear chops for 3–4 minutes per side, until nicely browned and just pink in the center (135°F for medium-rare).
   • Let rest 5 minutes, then top each with a slice of herb butter.
4. Serve with:
   • Creamy stone-ground grits, skillet-fried okra, collard greens, or roasted sweet potatoes.

Tips from the Ranch:

• Our grass-fed lamb is leaner, so don’t overcook!
• These chops pair well with a drizzle of honey hot sauce or a spoonful of chow chow on the side.
• Perfect for a weekend dinner on the porch with cornbread and a cold drink.