Grilled Lamb with Leek and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Lamb chops are naturally lean and packed with protein and iron, making them a nutritious choice that feels indulgent. The herb butter with fresh rosemary and thyme adds incredible flavor without any fuss, and grilling keeps everything simple and stress free. With just twenty minutes of prep, you'll have an elegant dinner on the table that's sure to impress.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 4leeks(white and light green parts, halved lengthwise)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter(softened)
- 2 sprigsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 59 mldry white wine
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with chopped rosemary, thyme, minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.
Tip: Make the herb butter ahead of time and refrigerate for deeper flavor development.
- 2
Pat the lamb chops dry with paper towels and brush both sides generously with olive oil. Season all sides with sea salt and black pepper.
Tip: Dry lamb ensures better browning and a more flavorful crust on the grill.
- 3
Brush the halved leeks with remaining olive oil and season with salt and pepper on both sides.
- 4
Preheat your grill to medium-high heat (about 400°F). Once hot, place lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.
Tip: Avoid moving the chops frequently; let them develop a golden crust for maximum flavor.
- 5
During the last few minutes of lamb cooking, place the halved leeks cut-side down on the grill. Cook for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes until tender.
Tip: The leeks should be soft inside with caramelized, charred edges for the best taste.
- 6
Transfer the lamb chops and leeks to a warm serving platter and let the meat rest for 5 minutes before serving.
Tip: Resting allows the juices to redistribute, ensuring tender, juicy lamb.
- 7
Top each lamb chop with a generous dollop of herb butter and drizzle any pan juices around the plate. Serve immediately with the grilled leeks alongside.
Tip: The herb butter will melt over the hot lamb, creating a luxurious sauce.
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