Another recipe courtesy of Janelle – enjoy!
Oven Roasted Lamb Chops with Paprika Butter
Cook & prep time: 30-45 minutes
1 cup salted butter, softened
1 ½ tbsp paprika
1 tbsp fresh chopped parsley
1 garlic clove, minced
¼ tsp black pepper
Pinch of sugar
Mix well/whip with hand mixer and freeze in a saran-wrapped log
1 Frenched rack of lamb (6-8 rib bones for 2 servings)
Fresh rosemary and thyme
Sea salt & pepper
Score the fat on the top of the lamb rack. In fry-pan, heat oil (enough to sear lamb). Rub lamb with spices, as much as you like to have. Pre-heat oven to 400 F in the meantime. Sear lamb in hot pan for 2-3 min per side until nice brown crust. Transfer to a baking sheet. Bake fat side up at 400 F for 7 minutes. Turn oven down to 300 F, bake for 10-15 minutes longer, until meat thermometer reads around 130 F (rare to med-rare). Transfer to cutting board, cover with foil and let rest for at least 5 minutes. Cut along the bone.
Serve tilted against pile of mashed potatoes, with a thick piece of paprika butter. The butter will melt into the hot potatoes and lamb to make the sauce…DELISH! I served with sautéed patty squash and broccolini, but serve with whatever veg you like!