Description
Indulge in the ultimate gourmet experience with our Garlic Butter Lamb Chops. Tender, juicy lamb chops seared to perfection and bathed in a savory garlic butter sauce with fresh rosemary, thyme, and a splash of lemon. Whether you’re hosting a special dinner or treating yourself, this easy-to-make yet elegant recipe is guaranteed to impress. Discover how to make perfectly seared lamb chops with a rich garlic herb butter sauce that will elevate any meal. Garlic Butter Lamb Chops are the epitome of sophistication and comfort.
Ingredients
Lamb Chops:
- 4-6 loin or rib chops (1 to 1.5 inches thick)
Unsalted Butter:
- 4 tablespoons (high-quality, European-style recommended)
Olive Oil (Optional):
- 1 tablespoon (extra virgin for the best flavor)
Fresh Garlic:
- 4-6 cloves, minced
Fresh Rosemary:
- 1 tablespoon, finely chopped
Fresh Thyme:
- 1 tablespoon, finely chopped
Lemon Juice:
- Optional, for finishing
Salt and Freshly Ground Black Pepper:
- For seasoning
Red Pepper Flakes:
- Optional, for heat
Balsamic Vinegar:
- Optional, for a tangy twist
Instructions
- Step 1: Prepare the Lamb Chops – Allow lamb chops to come to room temperature for even cooking. Pat them dry with paper towels to remove excess moisture. Generously season both sides with salt and freshly ground black pepper.
- Step 2: Prepare the Garlic Butter Sauce – Mince garlic and chop rosemary and thyme. Set aside to have everything ready when cooking.
- Step 3: Sear the Lamb Chops – Heat a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add olive oil and butter. Let the butter melt and become frothy. Place the lamb chops in the pan. Sear each side for about 3-4 minutes for medium-rare or 4-5 minutes for medium, ensuring a golden-brown crust.
- Step 4: Infuse with Garlic and Herbs – Reduce heat to medium after searing the lamb chops. Add garlic, rosemary, and thyme to the pan, allowing the herbs to release their aroma. Use a spoon to baste the lamb chops with the garlic butter. Cook for an additional 2-3 minutes, or until they reach your desired internal temperature.
- Step 5: Check for Doneness – Use a meat thermometer for accuracy. Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well-Done: 145°F+ (63°C+).
- Step 6: Rest and Serve – Let the lamb chops rest for 5-10 minutes to allow juices to redistribute. Optional: Squeeze fresh lemon juice over the lamb for a bright finish. Serve with the garlic butter sauce drizzled on top.
Notes
- Herb Substitutions: If you don’t have rosemary or thyme, try oregano, parsley, or basil for a fresh twist.
- Spice It Up: Add red pepper flakes to the butter for a spicy kick, or drizzle with balsamic vinegar for extra depth.
- Dairy-Free Option: Swap butter with a high-quality plant-based butter (though flavor will differ slightly).
- Make-Ahead: While best served fresh, you can prep garlic and herbs in advance to speed up the cooking process.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 lamb chop
- Calories: 290
- Sugar: 0g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 90mg