Garlic Butter Lamb Chops – Perfectly Seared and Ready in 15 Minutes
These Garlic Butter Lamb Chops are pan-seared to perfection in a skillet with butter, garlic, and fresh thyme, creating a mouthwatering combination of flavors. This simple recipe is incredibly easy to make, and the lamb chops cook up in just 15 minutes! The rich, buttery sauce enhances the natural tenderness of the lamb, making it a delicious and healthy dinner option that’s quick enough for a weeknight yet impressive enough for special occasions.
Servings: 5 chops
Equipment
Ingredients
- 5 lamb loin chops
- Salt and black pepper
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon fresh thyme chopped
Instructions
- 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!
Video
Notes
Notes:
- If you have time, let the lamb chops marinate in garlic, herbs, and butter for at least 30 minutes to infuse them with rich flavors.
- Allow the lamb chops to rest for a few minutes after cooking to ensure they remain juicy and tender when you cut into them.
- Make sure to not move around the lamb chops too much as you sear them so they get a nice crust.
- To Store: Allow the lamb chops to cool to room temperature and then transfer it to an airtight container. Properly stored, cooked lamb chop will last for 3 to 4 days in the refrigerator.
- To Reheat: I suggest you use the oven to reheat them. Bake them for 5 to 10 minutes per side at a 350F oven, covered with aluminum foil. You can also add in a splash of stock or garlic butter to keep the lamb chop moist while reheating.
Nutrition
Serving: 1/5 | Calories: 265kcal | Carbohydrates: 3g | Protein: 20g | Fat: 20g | Cholesterol: 87mg | Sodium: 1062mg | Potassium: 24mg