Who needs a grill for lamb chops when you have a searing hot skillet? This winter, don’t be sad that your BBQ is out of commission – embrace it and pick up that skillet for a pan seared lamb chop instead! The melted miso butter will be SO worth it. I promise.

One of the greatest joys in the summer time for me is firing up the BBQ and grilling up a steak, or..in my case lamb chops!
Now that summer has gone, and winter has taken over the thought of grilling meat outside doesn’t really sound that appealing — that and the fact that the BBQ is probably frozen shut 😛

 

Pan Seared Lamb Chops with Miso Butter

 

Winter or not, being the stubborn person that I am, I refuse to give up a good lamb chop.
Especially if it comes together with only 5 ingredients and it’s very simple to put together.

 

Dinner on the table in 15 mins. I love that! More time for me to dilly dally around!

 

It looks like Christmas is just around the corner. Man, time flies quickly, too quickly! I haven’t really started any Christmas shopping yet (bad bad Joyce!) and to be honest I am not usually much of a slacker when it comes to these kinds of things but this year seems different. Dreary dare I say? So a quick and easy dinner to give me more time to ponder about Christmas is a great thing 🙂 Anyone else find this time of year kinda…crazy?

 

Pan Seared Lamb Chops with Miso Butter

 

This dish is absolutely fantastic. I’m not saying this because I made it, because believe me, I have made my fair share of horrific things. Like my failed attempt at Coffee Miso Cauliflower! Yuck!
What made this dish fantastic was the miso butter and sage. When you brown the sage and garlic up in the butter, the lamb chops get infused with those flavours. When you top it off with the miso butter, it really completes the flavour with a nice salty umami flavour.

 

Tip #1: For any type of meat, I would normally suggest you salt it before you put it in the pan to give it a nice crust but in this case the miso butter has enough salt to give it a nice salty flavour (and you don’t want it super salty) and the butter combined with the high heat from the pan will be enough to brown the meat nicely.

 

INGREDIENTS

You should be able to find all of these ingredients from your local grocery store. Miso might be trickier to find depending on where you live, we get ours at the local Asian supermarket.

 

Pan Seared Lamb Chops with Miso Butter

 

MISO BUTTER

I take no credit here for this wonderful invention. This is all Mr. David Chang from Momofuku creating something this awesome. I’m wondering how I ever went without this for so long.

It is really easy to make. Seriously. Leave some butter out to soften and then mix the miso in. That’s it. The ratio he uses is 2:1, butter to miso.

Update: I have been asked what type of miso I used for this recipe so I decided to do an update to the post. I used red miso paste for this post, but I can’t see a reason why you can’t use any type. White and yellow miso are a bit milder in taste, red miso has a stronger earthier taste. So if you want to start with a milder flavour miso butter, I would lean towards the white or yellow misos. 🙂

 

Honestly, you can use this on anything:

  • Any types of grilled meats
  • Cooked vegetables that need a pick me up
  • Toast. Okay I lie, not toast 😛 Almost anything!

 

PAN FRYING THAT LAMB CHOP

I used a cast iron pan for this recipe because cast irons can get up to a very high temperature and because it holds the heat nice and even but honesty, you can use anything really. My second option would be to use a non-stick frying pan 🙂

When you are cooking with ingredients like butter, herbs and garlic on high heat you need to be careful not to burn them. To prevent burning the butter during the initial heating stage I add oil first, then I add the butter. The milk solids in the butter on direct heat tends to burn quickly, but when added with oil it seems to slow down the burning process. Works for me!

 

Pan Seared Lamb Chops with Miso Butter

 

We want to wait until the pan is REALLY hot. When it’s ready, then we put the chops on to start the browning.

I prefer to not put the herbs and garlic right away. I know we want to infuse the oil but I find when these delicate ingredients go in too soon, they burn really quickly. Especially when you are working with such high heats.

After about 2 mins, that is when I add in the garlic and sage, and usually that is about the time I will also check if the meat is ready for flipping.
How I do I check if it’s ready for flipping? I look! 🙂

I lift it up slightly on one side, if i see a nice browning, then it’s ready to be flipped over. If it still looks gray and sad, then I leave it for another minute or so. After you flip it, cook it for another few minutes you’re ready to plate it.

 

Tip #2: Try not to flip the meat too much. Flipping the meat less often allows browning and the crust to form on the meat. Trust your nose! 🙂 If you smell burning, you should probably flip it.

Pan Seared Lamb Chops with Miso Butter

Pan Seared Lamb Chops with Miso Butter

 

Don’t forget about that oh so yummy miso butter! At this point, I’d throw a chunk on and let it melt all over the chops and then eat! Om nom nom nom.

 

Let us know if you make this with #pupswithchopsticks! It gets us happy and excited to see it!

Enjoy!

Print
Pan Seared Lamb Chops with Miso Butter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Who needs a grill for lamb chops when you have a searing hot frying pan? The melted miso butter on top will give it a nice salty, umami finish. It will be SO worth it. I promise.

Course: Main Course
Cuisine: American, asian
Servings: 4
Author: Pups with Chopsticks
Ingredients
  • 4 lamb chops
  • 12 cloves of garlic (3 whole cloves per lamb chop)
  • 2-3 sprigs of sage
  • 2 tbsp oil
  • 1 tbsp butter
Miso Butter
  • 4 tbsp butter
  • 2 tbsp miso
Instructions
Preparation
  1. Remove the leaves off the stem of the sage and put aside

  2. Peel the garlic and whack it with the side of your knife. You want to keep these intact but smashed. Put them aside

Miso Butter
  1. Soften butter in room temperature or in a microwave for 10 seconds

  2. Add miso into the butter and mash it together until it is well combined

  3. If the butter is too soft, you can put it back in the fridge to harden it back up.

  4. To fancy it up, you can also saran wrap and roll it into a log before putting it back into the fridge and when you are ready to use it remove it from the saran wrap and slice it into medallions. 

Pan Frying
  1. Heat up the oil on medium high heat on a cast iron pan (or high heat on a frying pan)

  2. Add a bit of oil and a pat of butter in. When the butter has melted add the lamb chops and sear for 2-3 mins on one side.

  3. Add 3 cloves of garlic per lamb chop in the pan and a few sage leaves (we added about 5 sage leaves per lamb chop)

  4. Flip the lamb to the other side and sear for another 2-3 mins

  5. Remove from heat and plate it. Add some miso butter on top while it's still hot to melt it. (Add as much as you like, this will depend on how salty you like your chops :))

  6. Enjoy!

Recipe Notes

Miso Butter adapted from Momofuku by David Chang

 

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4 thoughts on “Pan Seared Lamb Chops with Miso Butter”

  1. Sage, garlic and miso butter. Sounds awesome. I’m a David Chang fan myself. One question – what kind of miso are you using? There’s many types at my Asian market.

    1. Oh you love him too? 🙂 Have you watched the show ‘The Mind of a Chef’? His flavours and ideas are so creative 🙂
      For this recipe I used the red miso, so the flavour is a bit stronger, but I think any kind of miso will work with this butter. 🙂 Let me know if you try this out!

  2. You’ve got me inspired! I do love me some lamb, but I think that the miso butter might be The Thing my portobello steaks have been missing all this time…
    …now if I could only reach that tub of miso at the back of the fridge!

    1. Ahhh! I feel so happy that I inspired you! 🙂 <3 This give me a bit of a giggle because it's the exact same way in my fridge! My miso is always a tough one to find let alone reach at the back of the fridge haha! But oh my gosh! Yeeees! What a awesome way to jazz up portobello! I must try that as well!

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