Lamb Chops with Herb Butter ~ LCHF


8 lamb chops
1 tablespoon butter
1 tablespoon olive oil
1 lemon
Salt and pepper
Herb butter (ideally homemade)

Let the chops reach room temperature before they are fried or grilled. The meat should not be cold when it’s cooked, or it won’t get a nicely brown surface. If you make a few cuts into the fat part, the chop won’t curl up. Fry in butter and some olive oil if you’re using a frying pan. If you’re grilling, just brush on some olive oil before placing the chops on the grill.
Fry for 3–4 minutes, depending on how thick the chops are. Really thick chops will need a longer cooking time. However, it’s OK for lamb to be a little pink inside. Serve with lemon wedges and herb butter.

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