Grilled Lamb Loin Chops with Apricot Butter

Juicy grilled lamb chops are excellent on their own with just a little salt and pepper. But sometimes a bit of sauce adds a tasty bite. Here, the “sauce” is actually a dollop of sweet and savory butter that melts over the grilled chops.

The ingredients are simple but the combination is very flavorful: Creamy, unsalted butter, sweet apricot preserves, savory sautéed shallot, and herbal, fresh rosemary come together in a little ball to divide and sit on top of the chops. Mmmmm.

You also may like Skillet-Seared Spiced Lamb with Pan Sauce or Grilled Lamb Chops with Pomegranate-Bourbon Sauce.

Serves 2 

Ingredients

• 2 tsp olive oil
• 1 tsp very finely chopped shallot
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter, room temperature
• 2 tsp apricot preserves
• 1/2 tsp very finely chopped fresh rosemary
• 2 10-oz bone-in lamb loin chops, about 1-inch thick

Apricot Butter Ingredients

Preparation

1. Light a grill for medium-high heat.
2. Heat a very small skillet over medium heat and add the olive oil. Add the shallot and season with salt and pepper. Sauté until softened, 2 minutes. Remove from the heat and let cool 5 minutes.
3. Place the butter, apricot preserves, parsley, and cooked shallot in a small bowl. Mash with a fork until well combined and smooth. Use a spoon to gather the butter mixture together into a ball. Set aside.

Cooked Shallot

Ready to Mash

Butter Mixture

1. Season the lamb chops with salt and pepper. Rub the grill grate with oil and grill the chops until charred on the outside and rare to medium-rare on the inside, 12-14 minutes total (depending on thickness), turning 1-2 times. Remove and let rest 3 minutes.

Seasoned Lamb Chops

Beginning to Grill

After Turning

Grilled Lamb Loin Chops

To serve, divide the apricot butter in half. Plate the chops and dollop each with one half of the butter. Serve right away.

Grilled Lamb Loin Chops with Apricot Butter