Step into the richness of the harvest season with Maison Gabrielle’s Tarragon Butter Lamb Chops, finished in a clove-infused honey glaze that lingers like a soft autumn memory. This dish is a celebration of bold, earthy flavor and timeless French refinement — where golden meats, fragrant herbs, and warm spice meet in perfect harmony.

Tender lamb chops are seared to a crisp, golden edge, then basted in a velvety tarragon butter, allowing the herb’s subtly bittersweet character to unfold gently into the dish. Maison Gabrielle’s dried tarragon, carefully selected for its vibrant aroma and clean, savory notes, infuses the butter with depth and softness. Meanwhile, cloves — slow-steeped into rich, amber honey — create a warm, spiced glaze that enhances the lamb’s richness with just the right touch of sweetness. Spoon the warm glaze over each chop and let it caramelize briefly, forming a glossy finish that’s as beautiful as it is flavorful.

Finished with a touch of Maison Gabrielle’s Pink Himalayan Salt and Black Pepper, and best paired with roasted root vegetables or a creamy purée, this recipe brings together the soul of late summer and early autumn in one unforgettable, spice-kissed meal.

INGREDIENTS:

The Tarragon Butter

• 4 tablespoons unsalted butter, softened
• 1 ½ teaspoons Maison Gabrielle’s Dried Tarragon | crushed
• 1 to 1½ teaspoons Maison Gabrielle’s Dried Shallots
• A pinch of Maison Gabrielle’s Feur de Sel

The Honey Clove Glaze

• 5 tablespoons honey
• 8 whole Maison Gabrielle‘s Cloves
• 2 teaspoons fresh lemon juice
• A pinch of Maison Gabrielle’s Feur de Sel

The Lamb Chops

• 10 lamb chops | 1.5 - 2 inches thick
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter | unsalted or salted
• Salt & Pepper to taste
  

DIRECTIONS:

Step 1. Tarragon Butter

• In a small bowl combine the softened butter with the dried tarragon, dried shallots, and a pinch of salt. Chill until ready to serve..

Step 2. Clove-Infused Honey Glaze

• In a small saucepan, warm honey, cloves, and lemon juice over low heat for 2–3 minutes. Remove from heat, let steep 5 minutes, then strain and discard the cloves.

Step 3. Sear the Lamb

• Pat lamb chops dry and season well. In a large skillet, heat olive oil and butter over medium-high. Sear the chops for 5–6 minutes per side, until golden and just cooked through.

Step 4. Butter & Glaze Finish

• In the last minute of cooking, add 1–2 teaspoons of tarragon butter to the pan to gently coat the meat. Spoon the warm glaze over each chop and let it caramelize briefly.

Step 5. Rest & Serve

• Remove from heat and let the lamb rest 5 minutes. Plate and finish with a fresh dollop of tarragon butter on top. 
  

Bon Appétit!

-La Famille Maison Gabrielle