Recipes

Cajun Honey Glazed Lamb Chops

Make the compound butter: Mix the softened BUTTER with the OLIVE OIL , minced GARLIC , chopped HERBS , garlic powder, and onion powder until evenly combined.
Shape and firm: Spoon the compound butter onto plastic wrap and roll into a compact log. Twist the ends closed and chill until firm enough to slice.
Season the chops: Pat the LAMB CHOPS dry. Coat lightly with OLIVE OIL , then season both sides with CAJUN SEASONING , SMOKED PAPRIKA , chopped parsley, salt, and pepper. Account for any salt already in the Cajun seasoning.
Prepare the glaze: Melt the glaze portion of BUTTER in a small saucepan over low heat. Stir in the HONEY , Cajun seasoning, smoked paprika, and optional lemon juice. Keep warm over gentle heat.
Sear the lamb: Heat a large skillet over medium-high heat. Add the chops in a single layer and sear both sides until well browned, working in batches if needed.
Butter-baste: Lower the heat and add slices of COMPOUND BUTTER . As the butter melts, spoon it over the chops. Continue cooking until the thickest part reaches at least 145&deg;F, measuring away from the bone.
Rest and finish: Transfer the chops to a plate and rest for at least 3 minutes. Spoon the warm CAJUN HONEY GLAZE over the chops and serve.

Name: Cajun Honey Glazed Lamb Chops
Ingredients: 4 tbsp unsalted butter (softened); 1 tbsp olive oil; 2 cloves garlic (minced); 1 tbsp chopped fresh herbs (like parsley, thyme, or rosemary); 1/2 tsp garlic powder; 1/2 tsp onion powder; 6 lamb chops; 1 tbsp olive oil; 1 1/2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tbsp chopped parsley; 1/2 tsp salt (to taste); 1/2 tsp pepper (to taste); 2 tbsp honey; 1 tsp Cajun seasoning; 1 tbsp butter; 1/2 tsp smoked paprika; 1 tsp lemon juice (optional, for brightness)