Tender lamb chops, pan-fried to perfection with a fragrant garlic rub. Accompanied by a medley of sweet buttery corn kernels and radishes cooked in browned butter. Complete with a side of classic sausage and red beans adds a touch of Southern comfort.
FEATURED STANDOUTS
Lamb Chops
Lamb chops have a rich, savory flavor that is slightly gamey. The flavor can vary depending on the age of the lamb and the cut of the chop.
Garlic
Garlic boasts a flavor profile that is both pungent and savory. Its raw state reveals a sharp, almost spicy bite that mellows considerably when cooked. As garlic is heated, its harshness gives way to a richer, sweeter, and more nutty flavor with subtle hints of caramel. Roasting garlic tames its pungency even further, resulting in a soft, spreadable texture and a mild, sweet, and slightly earthy taste.
Oregano
Oregano, is a staple herb, it boasts a pungent, slightly bitter flavor that complements a wide array of dishes. This versatile herb, belongs to the mint family and is closely related to marjoram.
Oregano is a relatively easy herb to grow in a home garden. It prefers well-drained soil and plenty of sunlight. The leaves can be harvested fresh throughout the growing season or dried for later use.
Brown Butter
Brown butter, is made by heating butter until the milk solids caramelize and turn golden brown. This gives it a rich, nutty flavor. To make brown butter, melt butter over medium heat, stirring often. Watch closely as the milk solids brown quickly. Remove from heat once browned and strain if desired. Brown butter can be used in both sweet and savory dishes.
Fresh Corn
Fresh corn, with its sweet and juicy kernels, is a summertime staple that can be enjoyed in a variety of ways. Whether grilled on the cob, cut off and sautéed, or added to salads, soups, and stews, fresh corn adds a burst of flavor and texture to any dish.
To choose the freshest corn, look for ears with bright green husks and silks that are slightly sticky. The kernels should be plump and juicy, and there should be no signs of browning or mold
Radish
Radishes are a root vegetable that comes in many varieties, shapes, and colors. They are known for their crisp texture and peppery flavor.
TIPS & TRICKS FOR THE BEST LAMB, BROWN BUTTER RADISH AND RED BEANS
Do lamb chops need to be prepped
Lamb chops, like any other meat, can benefit from a bit of preparation before cooking. While not strictly necessary, prepping your lamb chops can enhance their flavor, texture, and overall cooking experience. Frenched lamb chops generally have most of the prep done and just need a little trimming and a simple slice between the bones.
Some lamb chops may have excess fat or silverskin. While a bit of fat adds flavor, too much can make the dish greasy. Trimming off excess fat and silverskin can improve the presentation and eating experience.
Remember that the specific preparation will depend on your recipe and personal preferences. However, taking a few extra minutes to prep your lamb chops can make a noticeable difference in the final dish.
How to rub the lamb
To ensure even cooking, take the lamb chops out of the refrigerator and let them sit at room temperature for 30 minutes before cooking. Additionally, rubbing the lamb with garlic and spices can help settle the gaminess.
Cooking the lamb
To get lamb lollipops to a nice medium, cook them quickly in a very hot pan. Since lamb chops are lean, coat them with oil in your marinade before searing to prevent sticking. Sear for 3 minutes per side; avoid flipping the lamb more than once.
What is brown butter and how to make it
Brown butter, also known as beurre noisette, is a nutty and rich variation of melted butter. It is made by heating butter until the milk solids caramelize, resulting in a deep golden-brown color and a toasty aroma.
How to Make Brown Butter
- Choose the Right Butter: Use unsalted butter for better control over the flavor. High-quality butter with higher fat content will yield better results.
- Use the Right Pan: A light-colored saucepan or skillet is ideal as it allows you to monitor the color of the butter as it cooks. Avoid using dark-colored pans as they can make it difficult to judge the color.
- Melt the Butter: Place the butter in the pan over medium heat. As the butter melts, it will start to foam and bubble.
- Stir and Watch: Stir the butter occasionally to ensure even cooking. As the butter cooks, the water content will evaporate, and the milk solids will start to brown.
- Look for the Color Change: The butter will gradually change color from yellow to golden brown. The milk solids will start to settle at the bottom of the pan and turn a deep brown color.
- Listen for the Sizzle: The butter will start to sizzle and crackle as the water evaporates. The aroma will become nutty and toasty.
- Remove from Heat: Once the butter turns a deep golden brown color and has a nutty aroma, remove the pan from the heat immediately.
- Strain (Optional): You can strain the brown butter through a fine-mesh sieve to remove any browned milk solids, but this is optional.
- Cool and Store: Let the brown butter cool slightly before using or storing. Store leftover brown butter in an airtight container in the refrigerator for up to a week.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cutting Board
Cast Iron Skillet
Chef Knife
Measuring Spoon
Measuring Cup
SIMILAR INGREDIENTS TO
Red Onion & Sage Corn Muffins
CAJUN CHICKEN + WHITE WINE CREAM SAUCE+ MUSHROOM AND RED BEAN RICE
ROASTED CHICKEN VEGETABLE GRAVY
ENJOY THIS RECIPE WITH
JALAPENO AND CHEESE CAST IRON CORNBREAD
CLASSIC POUND CAKE
LEMON SAGE STUFFIN MUFFIN CUPS
INGREDIENTS
- Lamb Rack, sliced into chops
- Lamb Marinade:
- 1 Tb Olive Oil
- 2 tsp Red Wine Vinegar
- 1 tsp Crushed Red Pepper Flakes
- 6 Garlic Cloves, minced
- 2 tsp Oregano, fresh
- ½ tsp Basil, fresh, torn
- 1 TB Salt
- 2 tsp Black Pepper
- Brown Butter Radish & Corn
- 1 stick Butter
- 2-3 Corn Cobs, shucked and kernels removed
- 10 Radish, sliced in half
- 1 Small Onion, diced
- Salt, to taste
- Black Pepper, to taste
- Fresh Parsley, chopped for garnish
- Red Beans and Sausage
- 2c Dried Red Beans, soaked overnight and drained
- 1/2lb Smoked Sausage, sliced
- 1 Yellow Onion, diced
- 1/4c Celery, minced
- 1 Poblano Pepper, diced
- 4oz Pickled Jalapenos + Juice
- 6 Garlic Cloves, minced
- 2 tsp Chicken Bouillon
- 2 Bay Leaves
- 2 tsp Dried Oregano
- 1 tsp Cayenne Pepper
- 6 cups Water
- Salt, to taste
- Black Pepper, to taste
- Hot sauce, to taste
INSTRUCTIONS
- Get Started:
- Soak the Beans: Place the dried red beans in a large bowl and cover with cold water by 2 inches. Soak overnight or for at least 8 hours. Drain and rinse before using.
- Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and releases a nutty aroma. Pour the browned butter into a heat-safe bowl, leaving behind any browned milk solids in the pan. Set aside.
- Prepare the Lamb:
- Marinate the Lamb: In a bowl, combine the olive oil, red wine vinegar, crushed red pepper flakes, minced garlic, oregano, basil, salt, and pepper. Add the lamb chops and turn to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- Remove Lamb from Fridge: Take the lamb out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Cook the Red Beans and Sausage:
- Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat. Add the smoked sausage and cook until browned. Add the diced onion, celery, poblano pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.
- Simmer the Beans: Add the drained red beans, chicken bouillon, jalapenos, bay leaves, dried oregano, cayenne pepper, and 6 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 to 1 1/2 hours, or until the beans are tender.Lightly mash the beans and season with salt, black pepper, and hot sauce to taste.
- Cook the Lamb and Radish:
- Sear the Lamb: Pat the lamb chops dry with paper towels. Heat a large cast-iron skillet over medium-high heat. Add a drizzle of oil and sear the lamb chops for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the lamb from the skillet and let it rest for 5 minutes.
- Brown Butter Radish and Corn: Heat the browned butter in a large skillet over medium heat. Add the halved radishes cut-side down and sear for 4 minutes until golden brown. Add the corn kernels and diced onion. Cook, stirring occasionally, until the corn is tender and the onions are translucent. Season with salt and pepper to taste.
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