Tarragon Butter Lamb Chops in a Clove-Infused Honey Glaze
This week's Sunday Supper features American lamb finished with a clove-infused honey glaze using Maison Gabrielle's fragrant herbs and spices. The recipe combines meats, herbs, and spices that incorporate elements of French cuisine with American lamb. Why American lamb? American lamb provides a delicious source of nutrition while supporting farmland and farming communities across the United States. The lamb chops are seared until browned and then basted with tarragon butter, imparting the herb's flavor to the meat. Cloves are infused into honey to make a spiced glaze that adds sweetness to the dish. The glaze is spooned over each chop and briefly cooked further to create a finished coating. We paired this recipe with roasted root vegetables to bring together the soul of late summer and early autumn in one unforgettable, spice-kissed meal. Enjoy!
Ingredients:
The Tarragon Butter:
- 4 tablespoons unsalted butter, softened
- 1½ teaspoons Maison Gabrielle's Dried Tarragon (crushed using a FinaMill Dried Herbs+ Pod)
- 1 to 1½ teaspoons Maison Gabrielle's Dried Shallots (ground using a FinaMill Everyday Pod)
- A pinch of Maison Gabrielle's Fleur de Sel
The Honey Clove Glaze:
- 5 tablespoons honey
- 8 Maison Gabrielle Cloves (grated using a FinaMill Grater Pod)
- 2 teaspoons fresh lemon juice
- A pinch of Maison Gabrielle's Fleur de Sel
The Lamb Chops:
- 10 lamb chops | 1.5-2 inches thick. We used delicious American lamb
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter | unsalted or salted
- Salt & Pepper to taste
Directions:
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Step 1. Tarragon Butter
- In a small bowl, combine the softened butter with the dried tarragon, dried shallots, and a pinch of Fleur de Sel. Chill until ready to serve.
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Step 2. Clove-Infused Honey Glaze
- In a small saucepan, warm honey, cloves, and lemon juice over low heat for 2-3 minutes. Remove from heat, let it steep for 5 minutes, then strain and discard the cloves.
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Step 3. Sear the Lamb
- Pat lamb chops dry and season well. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chops for 5-6 minutes per side, until golden and just cooked through.
- In the last minute of cooking, add 1-2 teaspoons of tarragon butter and the honey glaze to the pan to gently coat the meat. Spoon the warm glaze over each chop and let it caramelize briefly.
- Remove from heat and let the lamb rest for 5 minutes. Plate and finish with a fresh dollop of tarragon butter on top.
About The American Lamb Board
The American Lamb Board (ALB) is the national research and promotions board (lamb checkoff) representing U.S. lamb producers, feeders, seedstock producers, and processors. Through its efforts to build demand, the ALB supports over 80,000 family farmers and ranchers and their communities across the United States who have worked for generations to raise high-quality American lamb. The ALB is committed to advancing sustainable farming practices and educating consumers on the nutritional benefits and versatility of American lamb, ensuring a thriving future for the industry and the environment.
About Maison Gabrielle
Maison Gabrielle is a French, family-owned spice house that redefines luxury through the lens of culinary artistry and heritage. Founded on generations of savoir-faire and a deep love for the shared experience of food, our Maison curates exceptional spices and blends that are sourced from the most exquisite terroirs around the world. Each spice box and recipe is crafted with intention-reflecting the elegance of French living and the richness of worldly French cuisine. Maison Gabrielle rooted in tradition, made for the modern table, inspired by the world.
