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.
All you need are five ingredients—lamb chops, salt, pepper, rosemary, garlic and olive oil. Rub the lamb chops with oil, garlic, rosemary, salt and pepper, then let sit at room temperature for an hour. Grill for three minutes on each side, then serve with roasted potatoes or a light salad.
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:
- 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.
- 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.
- 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.
- Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.
- Then add 2 tablespoons off butter (or ghee), garlic and thyme.
- 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!
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:
- 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.
- 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.
- 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.
- Rest the Meat – Rest the chops for 10 minutes before serving.
The Best Way to Cook Lamb Chops! | Chef Jean-Pierre
FAQ
What seasoning is best for lamb?
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