Courtly Lamb Chops with Thyme Butter
Clock Image
Prep: 20 mins
Cook: 15-20 mins
Knights in the middle ages would give gifts of thyme, believing it brought about courage. Courageously, make your own thyme and garlic butter, before jousting in to these chops.
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811 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A pot of butter (at room temperature)
  • 2 garlic cloves
  • A handful of thyme
  • 4 lamb loin chops
  • 1 sweet potato
  • A head of broccoli
  • 3 carrots
From your kitchen
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • A couple of bowls
  • Cling film
  • Spiraliser, julienne peeler or vegetable peeler
  • Colander
  • Griddle or frying pan
  • Foil
  • Wok (optional)
Step by step this way
  • 1.

    Pop 1 tbsp of the butter in a bowl. Peel and grate or crush the garlic cloves. Rinse the thyme. Pat dry. Pick the leaves off 4 sprigs. Add half the garlic and thyme to the butter. Mash together with a fork. Shape into a log. Wrap in cling film. Put to one side.

  • 2.

    Put the rest of the garlic and thyme leaves in a bowl. Add 1 tsp olive oil and some seasoning. Add the lamb chops. Turn them over to make sure they’re well coated. Put to one side to marinate for 10 mins.

  • 3.

    Scrub the sweet potato. Peel it. If you have a spiraliser, use it to make noodles out of the sweet potatoes. If not, use a julienne peeler or a vegetable peeler to shave thin ribbons off it.

  • 4.

    Break the broccoli into small florets. Rinse them in a colander. Trim and peel the carrots. Slice them into matchsticks. Pop to one side.

  • 5.

    Warm a griddle or frying pan. When it’s hot, add the lamb chops. Fry for 5-6 mins. Flip them over. Fry for another 4-5 mins. Pop them on a board or plate. Cover with foil. Let them rest for 10 mins.

  • 6.

    Warm 1 tsp olive oil in a wok, or use the frying pan you cooked the lamb in. Add the sweet potato, broccoli and carrot. Stir fry for 5-8 mins till the veg are just soft. Add a splash of water if they start to stick.

  • 7.

    Season the veg with salt and pepper. Serve the lamb chops topped with the thyme and garlic butter, with the stir-fried veg on the side.

  • Tip

    Butter me up You can add a little of your leftover butter to the stir-fried veg once they've finished cooking. Just a spoonful to the pan once it is off the heat. Toss the veg to gloss them with the butter.

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