Lamb Chop Recipes

Garlic Butter Lamb Chops Recipe are pan seared, so simple to cook and such a delicious and healthy option for dinner. Easy Lamb Chops recipe in just 15 minutes!

So, today I’m so excited to share another recipe with you, because I’m sure you’ll love making it for dinner over and over again.

These garlic butter lamb chops are super juicy, flavourful and tender thanks to the garlic butter thyme sauce. Wow guys I’m telling you, this sauce is to die for and it’s so simple to make.

All these recipes are delicious thanks to the garlic butter sauce. It makes any meat melt-in-your-mouth. Trust me when I say this!

In only 5 minutes, you’ll prep everything, and in 10-12 minutes you will sear the lam chops in a cast iron skillet, and they’ll be done and ready to eat. And the butter sauce is super easy to make as well.

Once you melt the butter in the skillet, simply add the minced garlic and chopped thyme, and give it a good stir. Done! Then, you just need to pour this sauce over the lamb chops, and enjoy!

If you often visit my site, you know that I love lamb chops by the amount of recipes I post such as Garlic Herb Lamb Chops, Grilled Lamb Chops and Lamb Chops with Mustard Sauce.

Garlic Butter Lamb Chops

Garlic Butter Lamb Chops are pan seared, so simple to cook and such a delicious and healthy option for dinner. Easy Lamb Chops recipe in just 15 minutes!

Prep: 5min

Total: 20min

Yield: 3

Serving Size: 1 /3

Nutrition Facts: servingSize 1 /3, calories 265 kcal, Carbohydrate 3 g, Protein 20 g, Fat 20 g, Saturated Fat 11 g, Cholesterol 87 mg, Sodium 1062 mg

Ingredients:

• 5 lamb loin chops
• kosher salt and freshly ground black pepper
• 2 tablespoons grass-fed butter — melted
• 3 cloves garlic (minced)
• 1 teaspoon fresh thyme (chopped)

Instruction:

1. Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
2. Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.
3. Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
4. Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.
5. Then add 2 tablespoons off butter (or ghee), garlic and thyme.
6. Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!

How To Cook the Best Lamb Chops

If you have a skillet and a thermometer you can make these easy, delicious lamb chops.

Prep: 480sec

Total: 1200sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 11.1 g, unSaturated Fat 0.0 g, Carbohydrate 3.4 g, Sugar 1.2 g, servingSize Serves 4, Protein 35.1 g, Fat 22.8 g, calories 386 cal, Sodium 433.8 mg, Fiber 0.6 g, Cholesterol 0 mg

Ingredients:

• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Instruction:

1. Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
2. Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
3. Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.

Lamb Chops with Garlic & Herbs

Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.

Prep: 30min

Total: 60min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 465 kcal, Carbohydrate 12 g, Protein 14 g, Fat 38 g, Saturated Fat 15 g, Cholesterol 79 mg, Sodium 274 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 2 pounds lamb chops (cut ¾” thick, 4 pieces)
• kosher salt (for seasoning)
• black pepper (for seasoning)
• 1 tablespoon minced garlic
• 2 teaspoons chopped rosemary
• 2 teaspoons chopped thyme
• ½ teaspoon chopped parsley
• ¼ cup extra-virgin olive oil (divided)

Instruction:

1. Marinate the Lamb Chops – Season both sides generously with salt and pepper. Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl. Rub the paste on both sides and let them marinate for at least 30 minutes at room temperature.
2. Sear the Surface – Heat a large 12″ frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add in the lamb chops. Sear until the surface is browned, about 2 to 3 minutes.
3. Check For Doneness – Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.
4. Rest the Meat – Rest the chops for 10 minutes before serving.

Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10

FAQ

What seasoning is best for lamb?

What pairs good with lamb chops?

• Pea Puree.
• Sauteed Spinach.
• Glazed Carrots.
• Sous Vide Asparagus.
• Roasted Delicata Squash.
• Elote-Style Carrots.
• Zucchini Fries.
• Air Fryer Brussel Sprouts.

Is it better to grill or pan fry lamb chops?

Should lamb chops be cooked fast or slow?