Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter
Try these lamb shoulder chops with smoky red pepper-shallot butter for a quick and flavorful dinner. Ready in under 30 minutes and packed with taste!
Equipment
- 1 Grill pan
- 1 Mixing bowl
- 1 Spatula
- 1 Sharp knife
Ingredients
- 4 lamb shoulder chops - about 1 inch thick
- 1 tablespoon olive oil - for grilling
- 1/4 cup unsalted butter - softened
- 1 medium shallot - finely chopped
- 1 red bell pepper - roasted and finely chopped
- 1 teaspoon smoked paprika
- Salt - to taste
- Black pepper - to taste
Instructions
- Preheat the grill pan over medium-high heat.
- In a mixing bowl, combine the softened butter, chopped shallot, roasted red pepper, smoked paprika, salt, and black pepper.
- Rub olive oil on both sides of the lamb shoulder chops.
- Place the lamb chops on the preheated grill pan and cook for about 4-5 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
- Once cooked, remove chops from the grill and let rest for a few minutes.
- Top each chop with a generous dollop of the smoky red pepper-shallot butter before serving.
Notes
For a spicy kick, add crushed red pepper flakes to the butter. If you don’t have shallots, use finely chopped onions. This dish pairs perfectly with grilled vegetables or a fresh salad.
Make sure the lamb is at room temperature before cooking for even results. Let the butter mixture sit for a while before serving to allow the flavors to meld.
Nutrition
Serving: 200gCalories: 350kcalCarbohydrates: 5gProtein: 26gFat: 28gSaturated Fat: 12gCholesterol: 80mgSodium: 300mgFiber: 1gSugar: 1g
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