Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Lamb Frites with Citrus Herb Butter Recipe

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

We’re putting a spin on classic brasserie fare with this lamb frites recipe, featuring New Zealand grass-fed lamb topped with a citrus herb butter paired with crispy French fries. 

Tip: Scroll down to watch the recipe video. 

Ingredients:

For the Lamb:  

  • 4 New Zealand Grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
  • Salt 
  • Cracked black pepper
  • 1 tablespoon olive or canola oil
  • 2 tablespoons unsalted butter
  • 3-4 garlic cloves, crushed
  • 4 fresh thyme sprigs

For the Herb Butter:  

  • 1 stick (1/2 cup) unsalted butter, softened  
  • 2 teaspoons fresh minced rosemary 
  • 2 teaspoons fresh thyme leaves 
  • 2 tablespoons thinly sliced green onions 
  • 2 garlic cloves, minced  
  • 1 teaspoon fresh lemon zest  
  • 2 teaspoons lemon juice  
  • 1/2 teaspoon kosher salt 
  • Cracked black pepper  

For the Frites:  

  • 2 russet potatoes  
  • 2 tablespoons olive oil  
  • Salt  
  • Cracked black pepper 
  • Rosemary sprigs  

Directions:

For the Herb Butter:  

  • 1. Add softened butter to a bowl and stir until smooth or use a stand mixer and whip with a paddle attachment for 3-4 minutes, or until light and fluffy.  
  • 2. Add rosemary, thyme leaves, green onions, garlic, lemon zest, lemon juice, pinch of salt and a few turns of cracked black pepper. Mix until well combined and set aside.  

For the Frites:  

  • 3. Preheat the oven to 425° F. Scrub the potatoes and pat dry. Peel if desired.  
  • 4. Cut potatoes into 1/4-inch sticks and place in a large bowl of water while you finish the remaining potatoes. Once finished, drain the potatoes and pat dry. 
  • 5. Place the potatoes on a large, rimmed baking sheet in one even layer. If necessary, use two baking sheets. Drizzle with olive oil and an even sprinkling of kosher salt, cracked black pepper and rosemary sprigs. Mix to coat potatoes with seasoning.  
  • 6. Roast potatoes for 15-20 minutes. Remove from the oven and gently flip the potatoes. Bake for an additional 10-15 minutes or until the fries are golden brown and crispy.  

For the Lamb:  

  • 7. Heat a heavy bottom cast iron pan over high heat. Brush the pan evenly with oil and heat pan until a drop of water will dance or sizzle.
  • 8. Pat loin chops dry and season with salt and pepper.  Add loin chops to the skillet and cook on high heat for 4-5 minutes. Flip the chops and cook for an additional 4 minutes.
  • 9. Reduce heat to medium and add butter, garlic cloves and thyme to the pan. Baste the infused butter over the chop for a minute or so or until an instant-read thermometer inserted in the thickest part registers 130-135° F 
  • 10. Remove the loin chops from the pan, transfer to a cutting board and tent with foil. Let rest for 8-10 minutes.  

To Serve:

  • 11. Top loin chops with citrus herb butter and serve with French fries.  
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