Pan-Seared Lamb Chops with Anchovy Butter

Seared Lamb Chops with Anchovy Butter on patinated baking sheet.

5 from 2 votes

Pan-Seared Lamb Chops with Anchovy Butter

Here's an easy, restaurant-quality weeknight or date night dinner that's done in about 30 minutes! Seared Lamb Chops with Anchovy Butter rocks with flavor but are made from simple ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Meat

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

4 tablespoons unsalted butter softened, at room temperature
1 tablespoon anchovy paste
1 tablespoon lemon juice
2 cloves garlic minced
1 tablespoon chopped parsley
Salt and freshly ground black pepper to taste
5 (4-ounce) lamb loin chops bone-in
2 tablespoons olive oil

Instructions

Combine butter, anchovy paste, lemon juice, garlic and parsley in a small bowl. Add black pepper to taste. Set aside.
Season lamb chops with salt and black pepper.
Heat olive oil over medium-high heat in a nonstick or cast iron skillet.
Place the lamb chops in the skillet and sear 3-4 minutes on the first side. Flip and sear 2-3 minutes on the second side or until an instant-read thermometer registers 125 degrees for medium-rare. Let rest 2-3 minutes.
Top with a dollop of anchovy butter while still nice and hot. Serve immediately.

Notes

TIPS:

Purchase lamb loin chops at least 1 inch thick so they don't get overcooked.
Release any excess liquid from the anchovy paste tube before combining it with the butter. (Just like oil and water don't mix, that liquid will not incorporate into the anchovy butter.)
Because the anchovy butter pairs so well with rich and savory proteins, use the rest on salmon for another quick, flavorful meal.

MAKE AHEAD:

The butter can be made 1-2 days ahead. Refrigerate until needed.
If time allows, let butter sit at room temperature for 1 hour before serving.

Nutrition