Juicy Apple Butter Lamb Chops: A Fall Favorite (Print Version)
Savor fall flavors with these juicy apple butter lamb chops. Tender, sweet, and tangy, they're perfect for a cozy weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ The Lamb & Base
01 -
4 Lamb Loin Chops (about 1-inch thick)
02 -
1 tbsp Olive Oil
03 -
Salt & Freshly Ground Black Pepper (to taste)
→ Sweet & Tangy Glaze
04 -
1/2 cup Apple Butter
05 -
2 tbsp Apple Cider Vinegar
06 -
1 tbsp Brown Sugar (packed)
07 -
1 tsp Dijon Mustard
08 -
1/2 tsp Garlic Powder
→ Aromatics & Seasonings
09 -
1 tsp Dried Thyme (or 1 tbsp fresh, chopped)
→ Finishing Touches
10 -
Fresh Thyme (for garnish, optional)
# Instructions:
01 -
First things first, take those lamb chops out of the fridge about 20-30 minutes before you plan to cook. This helps them cook more evenly—a little kitchen secret! Pat them really, really dry with paper towels; honestly, this is crucial for a good sear. Then, season both sides generously with salt and freshly ground black pepper. I always worry I'm over-salting, but lamb can take it, and it makes all the difference in flavor. This is where you set the stage for juicy apple butter lamb chops.
02 -
While your chops are chilling out, let's make that glorious glaze. In a small bowl, whisk together the apple butter, apple cider vinegar, brown sugar, Dijon mustard, and garlic powder. Give it a good stir until it's all smooth and homogenous. Taste it! Does it need a tiny bit more tang? A little more sweetness? This is your chance to adjust. I usually add a tiny pinch more brown sugar, just because I like that extra sticky goodness.
03 -
Heat the olive oil in a large, heavy-bottomed skillet (cast iron is my absolute favorite for this!) over medium-high heat until it’s shimmering. Once it's hot, carefully place the lamb chops in the skillet. Don't overcrowd the pan, or they won't sear properly – you might need to do this in batches. Sear for about 3-4 minutes per side for medium-rare. You're looking for a beautiful, golden-brown crust. Oh, the smell at this stage is just incredible!
04 -
Once the chops are seared, reduce the heat to medium-low. Pour about half of your apple butter glaze over the chops, making sure to coat them well. Let it simmer gently, turning the chops once or twice, for another 2-3 minutes. The glaze will start to thicken and cling to the lamb, becoming wonderfully sticky and fragrant. This is where the magic really happens for our juicy apple butter lamb chops.
05 -
Remove the chops from the pan and transfer them to a plate or cutting board. This step is super important: cover them loosely with foil and let them rest for at least 5-7 minutes. This allows the juices to redistribute, ensuring your lamb chops are incredibly tender and juicy. Honestly, I used to skip this and ended up with drier meat, so learn from my mistakes!
06 -
While the chops are resting, you can warm up the remaining glaze in the skillet for a minute or two if it's cooled down. When you’re ready, slice your beautiful, juicy apple butter lamb chops, if you like, or serve them whole. Drizzle generously with the warm, luscious apple butter glaze and sprinkle with fresh thyme if you're using it. The aroma alone will have everyone rushing to the table!
# Notes:
01 -
Don't overcrowd the pan for a good sear! I learned this the hard way with pale chops.
02 -
You can whisk the glaze ahead of time and keep it in the fridge for a few days. Makes weeknights so much easier.
03 -
No apple butter? Apple sauce works in a pinch, just add a touch more brown sugar and spice.
04 -
A sprinkle of fresh thyme at the end just brightens everything up, honestly.
# Equipment Needed:
01 -
Large heavy-bottomed skillet (cast iron recommended)
02 -
small mixing bowl
03 -
whisk
04 -
tongs
05 -
cutting board
06 -
foil.
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g