Pan Fried Lamb Chops with Miso Butter

All you need are some incredibly simple, pantry-staple ingredients to make this delicious pan fried Japanese lamb chops recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Lamb Chops: This is definitely the star of the show. I like to use lamb shoulder chops for this recipe because it's the 'dark meat', and it's more flavorful and not as dry.
• Garlic and Sage: Cloves: Garlic and sage are the aromatics of this recipe. You can substitute it with other aromatics such as thyme or rosemary as well but definitely keep the garlic in.
• Miso - I like to use red miso for this miso butter but you can use any type of miso for it. White and yellow miso is more commonly found and has a lighter sweeter flavor. You can find miso at any Asian grocery store and sometimes regular grocery store as well. If you cannot find it you can buy it online.
• Oil: The oil will help to create a golden, crisp crust on the lamb chops. It also aids in transferring heat evenly across the surface of the meat and helps drop the smoking point so that the butter doesn’t burn.

Making this incredible pan fried lamb chops recipe at home is super easy and will give you great results every single time. Here's how to make it step by step.

Preparation

Remove Sage Leaves: Start by detaching the leaves from the stem of the sage and put them aside for later use. Discard the stems.

Prepare Garlic: Next, peel the garlic cloves and give them a good smash with the side of your knife. You'll want to keep these intact but sufficiently crushed. Put these aside as well.

Making the Miso Butter

Soften Butter: Allow your butter to soften at room temperature or warm it in a microwave for about ten seconds.

Mix Miso and Butter: Add miso to the softened butter and mash it together until well combined.

Chill Butter: Pop the butter back in the fridge for about fifteen minutes to solidify while you're preparing the lamb chops. Alternatively, you can wrap it in saran wrap, roll it into a log, and chill. When you're ready to use it, just unwrap and slice it into medallions.

Heat Oil and Butter: Heat up your cast iron skillet on medium-high heat. (If you're using a frying pan, set it to high heat instead). Add a bit of oil and butter to the pan. Once the butter has melted and the pan is hot, you're ready for the next step.

Add In the Lamb Chops: Add in the lamb chops and sear it on one side for 2-3 minutes.

Add Garlic and Sage: Put three smashed garlic cloves per lamb chop into the pan, along with a few sage leaves (about five per chop is a good rule of thumb).

Flip and Sear: Flip your lamb chops to the second side and sear for another two to three minutes.

Plate and Serve: Once done, remove your lamb chops from heat and plate them. While they're still hot, top them with some of your chilled miso butter to melt over the meat. The amount you use will depend on your preference for saltiness.

Now, all that's left is to enjoy your delicious pan-seared lamb chops!

This delicious pan fried lamb chops recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Spice it Up: If you like your food with a bit of a kick, add chili flakes to your lamb chops while they're cooking, or mix in some cayenne pepper to the miso butter.

Try other Herbs: If you're a fan of fresh herbs, consider adding some fresh thyme or rosemary to your lamb chops while they're cooking. This will give the meat a fragrant, herbaceous flavor that is sure to impress.

Go for Medium-Rare: If you prefer your meat medium-rare, use a meat thermometer to make sure that the lamb chops are cooked to perfection. This will result in a tender, juicy chop that is pink in the middle and browned on the outside.

To store these lamb chops, let them cool down to room temperature before placing them in an airtight container. 

You can keep them in the fridge for up to three days.

When you're ready to enjoy those juicy lamb chops again, take them out of the refrigerator and let them come to room temperature. This helps to prevent them from drying out during reheating. 

The best way I've found to reheat lamb chops is in on the stovetop. Lamb dries out really easily when you reheat it, so I like to throw a little butter in the pan again to re-sear it, too to keep everything moist. 

Microwaving works in a pinch as well; place the chops in a microwave-safe plate with some butter.  Heat it for a minute or two to heat it through. Either way works fine, so do whatever is easiest for you!

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