Broiled Lamb Chops

print recipe
email recipe
save recipe
add photo
add review
#87745

Thick-cut lamb chops, broiled with sensational tarragon butter, are outstandingly tasty and ready in a flash. The herby butter is so addicting, you'll want to start putting it on everything.

serves/makes:

ready in:
under 30 minutes

ingredients

2 lamb chops, 2 to 3 inches thick
4 tablespoons butter, softened
1 tablespoon dried tarragon or rosemary, crumbled
salt and black pepper, as desired

directions

Preheat the oven broiler.

Trim any excess fat from the lamb chops. Insert the tip of a sharp knife into the non-bone side of the lamb chop, about 1 inch away from the bone. Make a slit in the chop, cutting parallel to the bone and being careful not to cut all the way through the chop. Move the knife back and forth to widen the pocket, being careful not to tear the meat.

Combine the butter, tarragon or rosemary, salt, and pepper in a bowl. Beat until light and fluffy. Stuff each lamb chop with the butter mixture being careful not to overstuff the chops. Seal the lamb chops closed with a toothpick or metal skewer.

Place the lamb chops on a broiler pan and place in the oven, about 4-5 inches from the heat source. Cook for 3 minutes. Turn the lamb chops over and cook for 2-3 more minutes for medium-rare. Cook longer if a more well-done lamb chop is desired.

Remove the lamb chops from the broiler and spread any remaining herb butter over the tops of the chops.

Serve the broiled lamb chops hot.