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Lamb Chops with Rosemary & Fig Butter

Savor the elegance of quick and delicious lamb chops with rosemary and fig butter. Perfect for weeknights or special guests, this dish features rich fig butter infused with rosemary and lemon peel, creating an unforgettable flavor experience.
Servings 4

Ingredients

Rosemary Fig Butter

  • 4 ounces butter at room temperature
  • 2 dried figs or 2 Tbs. fig butter
  • zest of one organic lemon
  • 1/4 tsp each, sea salt & black pepper
  • 1/4 tsp chipotle, powder (optional)
  • 1 Tbs fresh rosemary chopped
  • 1 clove fresh garlic, minced

Lamb Chops

  • 6 pieces lamb chops
  • 1/2 tsp each, sea salt & black pepper
  • 1 tsp each, onion & garlic powder
  • For the chops:
  • 2 fresh rosemary sprigs
  • butter for searing chops
  • mashed potatoes or roasted root vegetables for serving
  • fresh figs optional

Instructions

For Rosemary Fig Butter

  • If using dried figs- Mix all ingredients in a food processor until finely mixed.
    If using fig butter- In a small bowl, hand mix all the ingredients until smooth.

Prepping lamb chops

  • Season chops on both sides generously with salt, pepper onion and garlic powder.
    In a cast iron skillet, add butter. Melt butter over medium high heat, add the chops in a single layer. Avoid over crowding the pan. Flip the chops when golden, depending on thickness of chops 5-8 minutes.
    Add 1-2 tsps. of rosemary & fig butter to each chop. Spread the butter across the chops.
    Lower temperature to medium and cook the other side of chops an other 3-7 minutes, until the chops are at an internal temperature of 145 degrees. This is the ideal internal temperature for tender chops.
    Take the chops off heat. Serve chops with a side of the rosemary and fig butter.
    These chops pair very nicely with mashed, roasted potatoes, roast root veggies or a creamy polenta.