Lamb Chops with Date Butter


Here’s another recipe in the Medjool Date series started here, courtesy of chef Jonathan Garnier. If you’d like more inspiration, from recipes to plating ideas, just type “Dates” in Search and discover the amazing 7-course menu I was lucky enough to road-taste at Montreal’s Guilde Culinaire cooking school.

Step-by-step plating



First the fried polenta is placed on the plates, while lamb chops are getting a quick turn in the pan.


Then a fresh salad is strewn across the plate to counterpoint the fat lamb chops.


The final plates ready to roll! For the fried polenta, you will find plenty of recipes on the web, so browse away.


Extra date butter served on the side. I couldn’t help but imagine smothering it all over my morning baguette…


  • 1. For the date butter, in the food processor or using a hand-held blender, purée all the ingredients until smooth and well-blended. Season to taste then chill.
  • 2. For the lamb chops, in a bowl, sprinkle lamb chops with Mycryo butter, salt and pepper (or heat oil in a skillet). Over high heat, cook chops around 3 minutes per side depending on desired doneness.
  • 3. When chops are brown and crusty, add a few spoonfuls of date butter to skillet and coat meat in it. Serve with your choice of sides.