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 fried lamb chops instead! The melted miso butter will be SO worth it. I promise.

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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 ๐Ÿ˜›

 

Pan Fried 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 itย only takes 5 ingredients, quick to make and very simple to put together.

 

A juicy pan fried lamb chops dinner on the table in 15 mins. I love that! More time for me to dilly dally around!

 

Pan Fried Lamb Chops with Miso Butter

 

This pan fried lamb chops dish is absolutely fantastic.
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: Normally I would suggest you salt the meat before you put it in the pan to give it a nice crust but in this case the miso butter has enough salt to flavour this dish.

 

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 Fried Lamb Chops with Miso Butter

 

MISO BUTTER

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

 

It is really easy to make. 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 because I like a strong miso flavour but you can use any type of miso for this.

White and yellow miso areย a bit milder in taste,ย 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. ๐Ÿ™‚

 

…and you can use this on so many things! Some ideas:
  • Any types of grilled meats
  • Cooked vegetables that need a pick me up
  • Toast. Okay I lie, not toast ๐Ÿ˜› Almost anything!

 

PAN FRYING THAT LAMB CHOP

I used a cast iron pan for this pan fried lamb chops recipe because cast irons can get up to a very high temperature and because it holds the heat evenly but honesty, you can use anything really. My second option would be to use a non-stick frying pan ๐Ÿ™‚

 

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.

 

Pan Fried 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! ๐Ÿ™‚

 

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.ย 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! ๐Ÿ™‚ If you smell burning, you should probably flip it.

Pan Seared Lamb Chops with Miso Butter

Pan Fried 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 pan fried lamb chops and then eat! Om nom nom nom.

 

Follow me on Instagram and show us your pan fried lamb chops with #pupswithchopsticks if you made this! Share your yummy foods with me! ๐Ÿ™‚

Enjoy!

Print

Pan Fried Lamb Chops with Miso Butter


  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings
  • Category: Main
  • Cuisine: American, Asian

Description

A quick and easy recipe for pan fried lamb chops topped with melted miso butter that’s satisfying and full of umami flavours!


Ingredients

  • 4 lamb chops
  • 12 cloves of garlic (3 whole cloves per lamb chop)
  • 2-3 sprigs of sage
  • 2 tablespoons oil
  • 1 tablespoon butter

Miso Butter

  • 4 tablespoons butter
  • 2 tablespoons 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. Put the butter back in the fridge for 15 minutes solidfy, while you are cooking the lamb chops
  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 the Lamb Chops

  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 butter in the pan. When the butter has melted and the pan is hot, 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!

Notes

  • Miso Butterย recipe is adapted from David Chang’s from Momofuku.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 401 kcal
  • Sugar: 1 g
  • Sodium: 441 mg
  • Fat: 27 g
  • Carbohydrates: 5 g
  • Protein: 23 g

Disclaimer: As with most of my posts, I provide affiliate links to make items easier to find if you cannot purchase this locally. I do get a small commission from items purchased but I would never recommend anything I donโ€™t own myself or highly recommend, but I would prefer you buy your items locally to support your stores (and chances are they are cheaper locally!) ๐Ÿ™‚

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4 thoughts on “Pan Fried 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? ๐Ÿ™‚ Have you watched the show ‘The Mind of a Chef’? His flavours and ideas are so creative ๐Ÿ™‚
      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. ๐Ÿ™‚ 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! ๐Ÿ™‚ <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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