When I opened the 2004 Amon Ra, I knew I had to pair it with lamb chops… or what I like to refer to as Lamb Lollipops. But since there is no lamb industry in Panama, I wanted to jazz up the previously-frozen lamb chops with a truffle butter.
After defrosting the lamb, I drizzled them with an easy butter, seasoned them with salt & pepper, and let them marinade for a few hours.
About 30 minutes before cooking the lamb chops, I brought them to room temperature. (If you live in a cold climate, you may need a bit longer. In the tropics, everything warms up quickly!) Then, grill for 2-3 minutes per side, followed by a LONG wait of ten minutes while the lamb is resting in foil. The flavor is out of this world. Of course, pairing them with such a spectacular wine didn’t hurt!
Lamb chops are very easy to prepare and cook. They are so small that it’s easy to overcook them, so be diligent about how much time they’re on the grill. I like to set a timer on my phone, as it’s so easy to get distracted. You can do 2.5 minutes per side, or 3 minutes on the first side and a scant 2 minutes on the other. Experiment, though, as it’s better to err on the side of under-cooking them, as you can always throw them back on the grill for another minute or two.
Lamb chops with truffle butter are great as an appetizer, or you can serve them with truffle mashed potatoes or roasted potatoes with rosemary. But make no mistake, the lamb chops will be the star of the dinner.
Lamb Chops with Truffle Butter Recipe
1/4 cup butter, melted
2 Tbsp. Truffle Oil
Salt & Pepper to taste
Melt the butter and mix with the truffle oil. use a pastry brush to liberally coat each of the lamb lollipops. After coating with the truffle butter, season with salt & pepper. Then turn the lamb over and repeat on the other side.
Heat grill to medium-high heat. Cook each lamb lollipop for 2-3 minutes per side (5 minutes total) for medium rare. Remove from heat and cover with foil. Let rest for 10 minutes. Serve immediately. Drizzle with leftover truffle butter. Serve immediately.
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