Lamb makes any dinner a party, and these char-grilled lamb chops with a ramp compound butter take things up to a whole new level!
This post was sponsored by the American Lamb Board, however, as always the thoughts and opinions expressed are my own.
There is something about outdoor parties that just makes me happy. I grill all summer long and don’t always care to bust out all the moves, but some days, I want to spend a little extra time turning what could be just another summer meal into a magical dinner party.
With lamb being a good price at the market, and a bunch of fresh ramps being sent my way, I knew it was time to play with seasonal produce and invite some friends over for a sampling. The ramps became a compound butter and I scoured the markets for fresh green ingredients and ended up with a salad of grilled green beans, asparagus, and peas.
I quickly turn an outdoor table into a fun party zone by picking the wildflowers along my street and arranging them in old glass milk bottles around the yard. I tossed some clear string lights through the nearby trees and pulled my charcoal grill out to near the table.
Tossing a colorful scarf over the worn wood of the table dressed up the classic outdoor picnic table and a couple of candles helped keep the early dusk bugs at bay. I used a variety of plates stacked high and let guests pick and choose their settings with a smattering of colorful napkins and vintage forks and knives.
With the food and wine arranged on the table, the night, friends, and even the curious neighbor who had never tried lamb before were perfect.
American Lamb is a versatile protein that is often lean, nutritious and fresh (traveling less than 10,000 miles, versus imported lamb). Just by putting lamb on the grill, it’s an easy way to turn just another meal into a special occasion worthy of calling all the friends over and setting the table.
Want more party inspiration? Check out the Lamb archives for easy recipes that turn every night into a global adventure!
- 5 to 6 fresh ramps trimmed and minced
- 1 clove garlic minced
- 9 tbsp butter divided at room temperature
- Salt and pepper
- 1 tbsp Fresh parsley minced
- 2 racks lamb Frenched
- ½ teas Cumin seeds
- ½ teas Garlic powder
- ½ teas Coriander
- ¼ teas Allspice
- ¼ teas sage
- ¼ teas savory
- Salt and pepper
Preheat a small skillet over medium heat. Add 1 tbsp butter to coat the pan. Add the ramps and cook 3 to 4 minutes, until translucent and just starting to brown. Add the garlic and cook 30 seconds longer. Remove from heat.
With a spoon, transfer the sauteed ramps and garlic to a paper towel lined plate and allow to cool.
Mash the butter with a fork in a small bowl. Add the sauteed ramps, garlic, a pinch of salt and pepper and the fresh parsley and stir to combine.
Arrange a sheet of wax paper on a clean work surface and spoon the butter into the center. Roll the paper around the butter, forming a tube and twist the ends to seal. Place in the fridge to harden until ready to use.
The Ramp Compound Butter can be made up to 3 days ahead and stored in the fridge.
Preheat the grill for an indirect fire. Clean and oil your grilling grate. Close the lid to preheat the grill for 15 minutes.
Meanwhile, slice the rack of lamb, along the ribs, to make individual chops.
Toast the cumin seeds in a preheated skillet until just fragrant, about 1 minute, stirring as needed. Place the cumin seeds in a spice grinder and pulse. Add the garlic, coriander, allspice, sage, savory, salt and pepper and mix to combine.
Sprinkle the seasoning mix over the chops, coating both sides.
Cover and place in fridge until ready to cook.
When ready to grill, cook the lamb chops, 3 to 4 minutes per side, over indirect heat for a temp of 145F for medium rare.
Arrange the lamb chops over a bed of fresh green veggies and immediately top with slices of the ramp compound butter to melt over the lamb as it rests.
Serve and enjoy.