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Char Grilled Lamb Chops with Ramp Butter Recipe - GirlCarnivore

Char-Grilled Lamb Chops with Ramp Compound Butter

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! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 1156kcal


For the Ramp Compound Butter

  • 5 to 6 fresh ramps trimmed and minced
  • 1 clove garlic minced
  • 9 tablespoon butter divided at room temperature
  • Salt and pepper
  • 1 tablespoon Fresh parsley minced

For the Char Grilled Lamb:

  • 2 racks lamb Frenched
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Garlic powder
  • ½ teaspoon Coriander
  • ¼ teaspoon Allspice
  • ¼ teaspoon sage
  • ¼ teaspoon savory
  • Salt and pepper


Make the Ramp Compound butter:

  • Preheat a small skillet over medium heat. Add 1 tablespoon 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.

Make the Char-Grilled Lamb:

  • 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.



Calories: 1156kcal | Protein: 36g | Fat: 111g | Saturated Fat: 54g | Cholesterol: 257mg | Sodium: 368mg | Potassium: 471mg | Vitamin A: 880IU | Vitamin C: 1.9mg | Calcium: 45mg | Iron: 3.7mg