Juicy Apple Butter Lamb Chops: My Fall Dinner Favorite (Print Version)

Tender, juicy Apple Butter Lamb Chops with a sweet-savory glaze. A simple, comforting recipe for cozy nights, full of warm autumn flavors.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Stars

01 - 4 lamb loin chops, 1-inch thick
02 - 1/2 cup good quality apple butter
03 - 1/2 cup chicken broth (low sodium, if preferred)

→ Flavor Boosters

04 - 1 tbsp Dijon mustard
05 - 2 cloves garlic, minced
06 - 1 sprig fresh rosemary, leaves finely chopped
07 - 1 tbsp apple cider vinegar

→ Seasoning Essentials

08 - 1 tbsp olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really, really dry with paper towels – this is crucial for a good sear, trust me! Then, season them generously on both sides with salt and freshly ground black pepper. I sometimes forget to get all the edges, but don't you make my mistake! You want that seasoning everywhere for maximum flavor. While you're doing this, you can already start to smell the promise of a delicious meal, which is just the best part.
02 - Heat a large, heavy-bottomed skillet (cast iron is my absolute favorite for this!) over medium-high heat. Add a tablespoon of olive oil. Once shimmering, carefully place the seasoned lamb chops in the hot pan. Don't overcrowd the pan, hon; if you have too many, do them in batches. Sear for about 3-4 minutes per side, until they have a beautiful golden-brown crust. This is where you get those amazing caramelized bits that add so much depth. I once tried to rush this step, and my chops ended up steamed instead of seared – oops!
03 - Remove the seared lamb chops from the skillet and set them aside on a plate. Don't clean the pan, we want all those flavorful browned bits! Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Oh, that smell! It's just heavenly. Be careful not to burn it; burnt garlic is a sad, sad thing. This forms the aromatic foundation for our incredible sauce.
04 - Pour in the chicken broth and apple cider vinegar, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it's where so much flavor lives! Then, whisk in the apple butter, Dijon mustard, and fresh rosemary. Stir everything together until it's smooth and well combined. I often find myself taking a little sneaky taste at this point; it's just too tempting!
05 - Bring the sauce to a gentle simmer, then carefully return the seared lamb chops to the skillet, nestling them into the sauce. Spoon some of that beautiful sauce over the chops. Let it all simmer together for another 5-7 minutes, or until the lamb reaches your desired doneness (around 130-135°F for medium-rare). The sauce will thicken slightly, coating the chops in a glossy, irresistible glaze. Don't overcook the lamb, though; that's a mistake I've made more times than I care to admit!
06 - Once the lamb chops are cooked, remove them from the skillet and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy. While they rest, the sauce in the pan will continue to thicken slightly. Spoon the glorious apple butter sauce over the rested chops, sprinkle with fresh chopped parsley, and serve immediately. The vibrant green of the parsley against the rich sauce and lamb? Just stunning, honestly. It's the perfect finishing touch for these delightful Apple Butter Lamb Chops.

# Notes:

01 - Don't overcrowd the pan for a good sear.
02 - The sauce thickens beautifully overnight, making leftovers even better.
03 - If you don't have rosemary, thyme works wonders too!
04 - A sprinkle of flaky sea salt at the end really makes the flavors pop.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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