Lamb chops may seem intimidating but this recipe for lamb chops with butter beans is actually easy! It’s really perfect for any night of the week. You’re going to love the brothy beans in this recipe!Jump to Recipe
Truth be told, I have never made lamb chops before last night. I always thought getting them to the right temperature would be tricky and unwieldy. After seeing very, very thick chops at my local grocery store, I knew I had to go for it. This recipe for lamb chops with butter beans was the perfect way to experiment.
My go-to for any simple recipe is brothy beans. The subject of brothy beans has come up multiple times in the Baltimore Supper Club. We all agree that brothy beans are one of the most deliciously underrated dining experiences. Easy to prepare, endlessly versatile, there’s nothing brothy beans can’t do.
If you can’t find lamb chops, you can replace with crispy chicken thighs or thick pork chops. You can even use seafood like scallops, shrimp, or cod. You will need to adjust the cook time accordingly for any replacement.
The basil and tomatoes added to this give it a bright, summery feel. If you want something more warming to accompany the lamb, use herbs like sage, thyme, or rosemary. You can also replace the tomatoes with thick sliced mushrooms for a more wintry dinner option.
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Lamb Chops with Butter Beans
- Wide, ovenproof skillet
- 4 thick-cut lamb chops at least 1½-2 inches thick
- 2 teaspoons neutral cooking oil
- 1 yellow onion peeled and minced
- 2 tablespoons butter
- 2 pints fresh cherry tomatoes use tomatoes of different sizes for variety, optional
- 4 cloves garlic peeled and minced
- 2 cups chicken stock
- 15 ounces butter beans drained and rinsed
- 1 cup fresh basil thinly sliced
- Salt, pepper, and crushed red pepper to taste
Sear the Lamb Chops:
- Preheat oven to 425ºF. Heat the neutral cooking oil over high heat in a wide, ovenproof skillet until very hot.
- Add the lamb chops and cook without moving for 3-4 minutes until very well seared. Flip and cook an additional 3-4 minutes. Flip the lamb chops on to their fat caps and sear for 1-2 minutes until the fat is browned. Transfer the lamb chops to a plate and drain off all but 1 tablespoon fat in the skillet.
Start the Broth:
- Reduce heat on the skillet to medium. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften. Add the butter and cook an additional 3-4 minutes. Add the cherry tomatoes and cook for 3 minutes. Add the garlic and cook for 1 minute until fragrant. Season with salt, pepper, and crushed red pepper.
- Add the butter beans and toss gently to combine.
- Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil for 5-6 minutes until reduced slightly. Taste and season again to your preferences.
- Stir in half the fresh basil and turn off the heat.
Roast the Lamb:
- Nestle the lamb chops into the broth and transfer to the oven for 10-13 minutes or until the lamb reaches your desired internal temperature – 125ºF for rare and 135ºF for medium-rare. Remove from the oven.
- Spoon the broth into shallow bowls and place a lamb chop on top. Garnish with more sliced basil. Enjoy!