Juicy Apple Butter Lamb Chops: A Flavorful Dinner (Print Version)

Discover how to make juicy apple butter lamb chops. This easy recipe combines savory lamb with sweet, tangy apple butter for a comforting meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth/apple butter)

# Ingredients:

→ Lamb & Marinade Base

01 - 4-6 lamb chops (rib or loin, about 1-inch thick)
02 - 1/2 cup apple butter (store-bought or homemade)

→ Flavor Boosters

03 - 4 cloves garlic, minced (or more, I measure with my heart!)
04 - 1 cup chicken broth (low-sodium preferred)

→ Aromatics & Herbs

05 - 2 sprigs fresh rosemary, finely chopped
06 - 1 tablespoon olive oil

→ Seasonings & Finishing Touches

07 - Salt and freshly ground black pepper, to taste
08 - Fresh parsley or extra rosemary, for garnish (optional)

# Instructions:

01 - Okay, first things first, get those lamb chops ready. Pat them really, really dry with paper towels. This is crucial for a good sear, trust me, I've learned this the hard way! Season them generously with salt and freshly cracked black pepper. Don't be shy here; the lamb can take it. You want them looking ready for a spa day, all pampered and seasoned. I always get excited at this point, picturing that golden crust.
02 - In a small bowl, whisk together the apple butter, minced garlic, and finely chopped fresh rosemary. This is where the magic starts to happen! The smell alone is incredible. Now, slather this mixture all over the lamb chops. Get your hands in there, really coat them evenly. You want every inch covered in that sweet, savory goodness. I often forget a spot or two, so double-check! Let them sit for at least 15 minutes, or an hour in the fridge if you have time. Honestly, the longer, the better.
03 - Heat a heavy-bottomed skillet – cast iron is my favorite for this – over medium-high heat with a good splash of olive oil. Once it's shimmering, carefully place the lamb chops in the hot pan. Don't overcrowd it! Sear for 3-4 minutes per side for a nice medium-rare, or longer if you prefer them more done. You're looking for a beautiful, deep brown crust. That sizzle and smell? Oh, it’s heavenly! This is where I always get impatient, but patience pays off here.
04 - Once the chops are seared, remove them from the pan and set aside on a plate, tented with foil to keep warm. Don't clean that pan! Those browned bits are pure flavor. Pour in the chicken broth and use a wooden spoon to scrape up all those delicious sticky bits from the bottom of the pan. This is called deglazing, and it's a game-changer for the sauce. It just smells so rich and amazing at this point.
05 - Bring the broth to a gentle simmer. If you have any leftover apple butter marinade, you can stir a little more in here for extra punch. Let it simmer for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and reduced. You want it to be glossy and coat the back of a spoon. Taste it! Adjust seasonings if needed. I always taste it and sometimes add a tiny pinch of red pepper flakes for a little kick, oops, maybe that's just me!
06 - Return the seared lamb chops to the pan, nestling them into the simmering apple butter sauce. Spoon the sauce over the chops to coat them. Let them warm through for another minute or two. The chops should look glistening and smell absolutely divine. I usually serve them immediately, garnished with a little fresh rosemary or parsley. That vibrant green against the rich brown sauce? So pretty! And the taste? You'll just have to try it yourself.

# Notes:

01 - Don't overcrowd the pan for those perfect sears! I learned that the hard way, trust me.
02 - Leftovers are amazing, but store the chops and sauce separately if you can. Keeps the lamb tender.
03 - No apple butter? Apple sauce works in a pinch, just adjust sweetness. I've done it!
04 - A sprinkle of fresh parsley at the end makes all the difference, visually and taste-wise.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 30g

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