Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter
Photo by Scott Phillips


  • 1-½ Tbs. chopped piquillo pepper (or roasted red pepper)
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • ½ plus 1/8 tsp. sweet or hot pimentón (smoked paprika)
  • 1-½ tsp. cumin seed, toasted and coarsely ground
  • 1 Tbs. sherry vinegar, warmed slightly
  • 1 Tbs. finely chopped fresh oregano
  • 2 medium cloves garlic, smashed and peeled
  • + 4 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • Kosher salt
    • 4 (¾- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)
    • 1-½ Tbs. finely chopped shallot

Combine the garlic and 1 ­tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 ­tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them...

View full recipe at Fine Cooking


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