Uploaded April 2026 | Updated September 2026, 1 week ago
Pan-seared lamb chops served with a silky, buttery rosemary beurre blanc — a luxurious, high-fat meal bursting with French flavor.
Ingredients
For the Lamb Chops:
8 small lamb chops (about 1½ lbs total)
1 Tbsp butter or tallow (for searing)
1 tsp fresh rosemary, chopped
Salt and black pepper, to taste
For the Rosemary Beurre Blanc:
½ cup dry white wine or chicken broth
1 small shallot, finely minced
1 sprig fresh rosemary
½ cup (1 stick) cold butter, cubed
1 Tbsp lemon juice
Salt and black pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 34g
Fat: 39g
Carbs: 2g
Preparation
Pat lamb chops dry and season both sides with salt, black pepper, and chopped rosemary.
Heat butter or tallow in a skillet over medium-high heat. Add lamb chops and sear 3–4 minutes per side for medium-rare, or to preferred doneness. Remove from the pan and let it rest.
In the same skillet, add shallots, wine (or broth), and the rosemary sprig. Simmer 3–4 minutes, scraping up any browned bits, until the liquid reduces by half.
Lower the heat and remove the rosemary sprig. Whisk in cold butter cubes one at a time until the sauce becomes smooth and glossy.
Stir in lemon juice and season lightly with salt and pepper.
Plate the lamb chops and spoon the warm rosemary beurre blanc over the top.
Serve immediately with a side of roasted vegetables or cauliflower purée.
Pan-seared lamb chops served with a silky, buttery rosemary beurre blanc — a luxurious, high-fat meal bursting with French flavor.
Ingredients
For the Lamb Chops:
8 small lamb chops (about 1½ lbs total)
1 Tbsp butter or tallow (for searing)
1 tsp fresh rosemary, chopped
Salt and black pepper, to taste
For the Rosemary Beurre Blanc:
½ cup dry white wine or chicken broth
1 small shallot, finely minced
1 sprig fresh rosemary
½ cup (1 stick) cold butter, cubed
1 Tbsp lemon juice
Salt and black pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 34g
Fat: 39g
Carbs: 2g
Preparation
Pat lamb chops dry and season both sides with salt, black pepper, and chopped rosemary.
Heat butter or tallow in a skillet over medium-high heat. Add lamb chops and sear 3–4 minutes per side for medium-rare, or to preferred doneness. Remove from the pan and let it rest.
In the same skillet, add shallots, wine (or broth), and the rosemary sprig. Simmer 3–4 minutes, scraping up any browned bits, until the liquid reduces by half.
Lower the heat and remove the rosemary sprig. Whisk in cold butter cubes one at a time until the sauce becomes smooth and glossy.
Stir in lemon juice and season lightly with salt and pepper.
Plate the lamb chops and spoon the warm rosemary beurre blanc over the top.
Serve immediately with a side of roasted vegetables or cauliflower purée.
