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!
I’m so excited to share this Lamb Chops recipe with you today, because I’m sure you and your family will love these delicious Garlic Butter Lamb Chops for dinner over and over again.
These lamp 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.
If you often visit my site, you know that I love garlic butter sauce by the amount of recipes I post using it (Garlic Butter Baked Chicken Breast, Garlic Butter Salmon in Foil, Easy Garlic Butter Mushroom Skillet, Garlic Butter Baked Pork Chops and Garlic Butter Trout in Foil).
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!
Ingredients to make this Garlic Butter Lamp Chops recipe:
For this super easy and flavourful lamb chops recipe you’ll need:
- Good quality butter (if possible organic or grass-fed or ghee)
- Fresh thyme
- Salt and ground black pepper
- Lam chops
What is the internal temperature for this Lamp Chops recipe?
For me, lamb tastes best once it’s cook to medium, which means the internal temperature is 145ºF. Measure it by inserting a meat thermometer into the thickest part of the lamb chop.
If you prefer rare, the ideal temperature is 130˚F. For medium rare is 135˚F, for medium well is 160˚F and for well done the ideal temperature is 165˚F.
Perfect side dish for Lamb Chops:
- Garlic Parmesan Roasted Cauliflower
- Roasted Butternut Squash Mash
- Easy Roasted Acorn Squash Recipe
- Super Easy Broccoli Kale Slaw Salad
- Garlic Parmesan Roasted Brussel Sprouts
- Whole30 Mashed Cauliflower Recipe
- Garlic Parmesan Cauliflower Rice Recipe
- Easy Mediterranean Salad Recipe
Garlic Butter Lamb Chops
- 5 lamb loin chops
- kosher salt and freshly ground black pepper
- 2 tablespoons grass-fed butter — melted — use ghee if you're doing whole30
- 3 cloves garlic — minced
- 1 teaspoon fresh thyme — chopped
- 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 and 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!
Nutrition InformationAmount per serving (1/3) — Calories: 265, Fat: 20g, Saturated Fat: 11g, Cholesterol: 87mg, Sodium: 1062mg, Potassium: 24mg, Carbohydrates: 3g, Protein: 20g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!