Pan Fried Lamb Shoulder Chops with Miso Butter
A quick and easy recipe for pan-fried lamb shoulder chops topped with melted miso butter cooked on a cast iron skillet
Servings: 4 Servings
Calories: 401kcal
Ingredients
- 4 lamb chops
- 12 cloves garlic (3 whole cloves per lamb chop)
- 2-3 sprigs sage
- 2 tablespoons oil
- 1 tablespoon butter
Miso Butter
- 4 tablespoons butter
- 2 tablespoons miso
Instructions
Preparation
- Remove the leaves from 2-3 sprigs sage and discard the stems. Set them aside
- Peel the garlic (I use 3 cloves per lamb chop) and whack it with the side of your knife. You want to keep these intact but smashed. Put them aside
Making the Miso Butter
- Soften 4 tablespoons butter at room temperature or in a microwave for 10 seconds
- Add 2 tablespoons miso into the butter and mash it together with a fork until it is well combined
- Put the butter back in the fridge for 15 minutes to solidify it while you are cooking the lamb chops
- 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
- Set the stove to medium-high heat and place a cast iron pan on it. If you're using a frying pan, set it to high heat instead.
- Add 2 tablespoons oil and 1 tablespoon 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.
- 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)
- Flip the lamb to the other side and sear for another 2-3 mins
- 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). Enjoy!
Notes
- Do not add salt to the lamb chops when you are cooking it. The miso butter has enough salt in it to add the savory flavor at the end.
- To get a brown crust on the lamb chops, flip it only a once or twice. The long exposure to the heat is what allows the crust to form on the lamb.
- Miso Butter recipe is adapted from David Chang's from Momofuku Cookbook
