Juicy Apple Butter Lamb Chops with Rosemary (Print Version)

Juicy Apple Butter Lamb Chops are a revelation! Tender lamb meets sweet-savory apple butter in a simple, heartfelt recipe. Perfect for a cozy meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Players

01 - 4 bone-in lamb loin chops (about 1-inch thick)
02 - 1/2 cup apple butter (unsweetened or lightly sweetened)

→ Flavor Builders

03 - 1 tbsp Dijon mustard
04 - 1 tbsp apple cider vinegar
05 - 1 tsp onion powder
06 - 1/2 cup chicken or vegetable broth

→ Aromatics & Finishing Touches

07 - 2 sprigs fresh rosemary, finely chopped
08 - 2 cloves garlic, minced
09 - 2 tbsp olive oil

→ Pantry Staples

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Instructions:

01 - Okay, first things first, pat those lamb chops super dry with paper towels. This is where I always forget to do it properly and then wonder why my lamb isn't getting that gorgeous crust! Season them generously with salt and pepper on both sides. Heat a heavy-bottomed skillet, like cast iron, over medium-high heat with a good glug of olive oil. Once shimmering, add the lamb chops – don't crowd the pan, seriously, you’ll steam them instead of searing! Sear for about 3-4 minutes per side, until they’re beautifully browned. What a smell, right? That rich, savory aroma fills the kitchen!
02 - Remove the seared lamb chops from the skillet and set them aside on a plate; they'll finish cooking later. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant – watch it closely, burnt garlic is a no-go! Then, stir in the onion powder. Pour in the apple cider vinegar and scrape up all those delicious brown bits from the bottom of the pan. This step is crucial for flavor, trust me, you don't want to leave that goodness behind!
03 - Now for the magic! Whisk in the apple butter and Dijon mustard until everything is smooth and combined. It'll smell amazing, a little sweet, a little tangy. Slowly pour in the chicken or vegetable broth, whisking constantly to create a smooth sauce. Bring it to a gentle simmer. This is where the flavors really start to meld and deepen. Keep whisking, you want that silky consistency!
04 - Once the sauce is simmering, stir in the fresh, chopped rosemary. Let the sauce gently simmer for about 5-7 minutes, or until it has thickened slightly. You want it to coat the back of a spoon, not be watery. I made the mistake once of reducing it too much and it became like jam – still tasty, but not quite a sauce! Taste it, adjust seasoning if needed. Maybe a little more pepper? You do you!
05 - Carefully return the seared lamb chops to the skillet, nestling them into the simmering apple butter sauce. Spoon some of that beautiful sauce over the tops of the chops. Cover the skillet and let them cook for another 5-8 minutes, or until the lamb reaches your desired doneness. For medium-rare, aim for an internal temperature of 135-140°F (60°C). Don't overcook them, hon, lamb can get tough quickly!
06 - Once cooked, remove the lamb chops from the skillet and let them rest on a cutting board for 5 minutes. This is crucial! Resting allows the juices to redistribute, ensuring every bite is tender and juicy. While they rest, give the sauce another quick stir. Serve the Juicy Apple Butter Lamb Chops immediately, drizzled generously with that incredible, fragrant sauce. It looks so elegant, but you know it came from a slightly chaotic, loving kitchen!

# Notes:

01 - Don't overcrowd the pan when searing the lamb; it leads to steaming, not browning, and you lose that delicious crust.
02 - Always let the lamb rest for a few minutes after cooking; I learned the hard way that cutting into it too soon makes all the juices run out.
03 - Taste the sauce as it simmers and adjust seasonings; sometimes a little more vinegar or pepper makes all the difference.
04 - A creamy mashed potato is the absolute best side for soaking up all that incredible apple butter sauce.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - whisk
04 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g

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