Tender Apple Butter Lamb Chops: A Flavorful Weeknight Meal (Print Version)
Discover tender apple butter lamb chops, slow-cooked to perfection with sweet and savory notes. A simple, heartwarming recipe for any evening.
# 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 (verify apple butter)
# Ingredients:
→ Lamb & Marinade Base
01 -
Lamb Loin Chops (4-6, about 1-inch thick)
02 -
Olive Oil (2 tablespoons)
→ Flavor Enhancers
03 -
Garlic Powder (1 teaspoon)
04 -
Onion Powder (1/2 teaspoon)
05 -
Dried Thyme (1/2 teaspoon)
06 -
Salt & Black Pepper (to taste)
→ Sweet & Tangy Glaze
07 -
Apple Butter (1/2 cup)
08 -
Apple Cider Vinegar (1 tablespoon)
09 -
Dijon Mustard (1 teaspoon)
→ Finishing Touches
10 -
Fresh Parsley (for garnish, optional)
# Instructions:
01 -
Okay, first things first, pat those lamb chops super dry with paper towels. This is CRITICAL for a good sear, trust me, I've skipped this step and ended up with sad, steamed lamb. Rub them all over with olive oil, then sprinkle generously with garlic powder, onion powder, dried thyme, salt, and black pepper. Get in there with your hands; you want every nook and cranny coated. I always feel a little like a mad scientist at this stage, mixing up my potions.
02 -
Heat a heavy-bottomed skillet (cast iron is my fave here) over medium-high heat until it’s smoking ever so slightly. Carefully place the seasoned lamb chops in the hot pan. You should hear a glorious sizzle! Sear for about 2-3 minutes per side, until they're beautifully browned and have a nice crust. This isn't about cooking them through, just getting that amazing color and locking in the juices. I didn't expect that a good sear would make such a difference, but it truly does for these juicy apple butter lamb chops.
03 -
While the chops are searing, grab a small bowl and whisk together the apple butter, apple cider vinegar, and Dijon mustard. This is where the magic happens for our apple butter lamb chops! It should be a smooth, slightly tangy mixture. Give it a little taste – if you want it sweeter, add a tiny bit more apple butter; tangier, another splash of vinegar. Experiment, hon!
04 -
Once the lamb chops are seared, reduce the heat to medium-low. Pour the apple butter glaze directly over the chops in the pan, making sure to coat them evenly. Let them simmer gently in the glaze for another 5-7 minutes, flipping them once or twice, until the glaze has thickened slightly and the chops are cooked to your desired doneness (I like mine medium-rare, around 135°F internal temperature). The smell at this point is honestly intoxicating.
05 -
This is the hardest part, but so important! Remove the apple butter lamb chops from the skillet and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy. If you cut into them too soon, all those delicious juices will just run out onto your board, and that's just a tragedy.
06 -
Drizzle any remaining glaze from the pan over the rested chops. If you're feeling fancy, sprinkle with some fresh chopped parsley. Serve immediately! The combination of the tender lamb and the sweet, tangy apple butter glaze is just... *chef's kiss*. These apple butter lamb chops are a real winner.
# Notes:
01 -
Always pat lamb chops super dry before searing for a perfect crust – I learned this the hard way!
02 -
Reheat leftovers gently in a skillet with a splash of broth; microwaving can make the lamb tough and glaze separate.
03 -
Pork chops are a fantastic substitute if you don't have lamb, just adjust cooking times for thickness.
04 -
Serving with creamy mashed potatoes is a must for soaking up all that incredible apple butter glaze.
# Equipment Needed:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
whisk
03 -
tongs
04 -
cutting board
05 -
meat thermometer (optional)
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g