Tender, golden-seared lamb chops finished with Butter Bar Thyme Sage Rosemary Butter and served with crispy baby potatoes, blistered shishito peppers, and savoury oyster mushrooms. A rich, herb-forward dinner that’s impressive enough for entertaining but easy enough for a cozy dinner for two.
Thyme Sage Rosemary Lamb Chops
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Servings
- Serves 2
Ingredients
- 1 rack of lamb, cut into 6 chops
- ½ stick Butter Bar Thyme Sage Rosemary Butter
- ⅓ bunch fresh thyme
- 25 baby potatoes
- 10 shishito peppers
- 200 g oyster mushrooms
- Fresh parsley, roughly chopped
- 2 cloves garlic, finely chopped or crushed
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the potatoes. Preheat the oven to 425°F (220°C). Halve the baby potatoes and season with salt and pepper. Roast until golden, crispy, and fork-tender, approximately 20–25 minutes.
- Prepare the lamb. Pat the lamb chops dry and season generously with salt and freshly ground black pepper.
- Sear the lamb chops. Heat a large skillet over medium-high heat. Add a portion of the Thyme Sage Rosemary Butter and allow it to melt. Add the lamb chops and sear for approximately 3–4 minutes per side, or until beautifully browned and cooked to your preferred doneness.
- Butter baste. Reduce the heat and add the garlic, fresh thyme, and another spoonful of Thyme Sage Rosemary Butter. As the butter melts, spoon it continuously over the lamb chops to infuse them with rich, herbaceous flavour. Remove the lamb from the pan and allow it to rest.
- Cook the vegetables. In the same skillet, add the oyster mushrooms and shishito peppers. Sauté until the mushrooms are golden and the peppers are softened and lightly blistered.
- Bring it together. Add the roasted baby potatoes to the skillet and toss everything with the remaining Thyme Sage Rosemary Butter. Finish with freshly chopped parsley.
- Serve. Divide the lamb chops, crispy potatoes, oyster mushrooms, and shishito peppers between two plates. Spoon any remaining herb butter and pan juices over the lamb and serve immediately.
Butter Bar Tip
Finish each lamb chop with an extra pat of Thyme Sage Rosemary Butter while the meat is resting. The residual heat will melt the butter into the lamb for an extra-rich, herbaceous finish.
Perfect With: A simple arugula salad, roasted seasonal vegetables, or a glass of your favourite full-bodied red wine.
