Garlic Butter Lamb Chops Recipe

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. The lamb chops cook up in just 15 minutes! The rich, buttery sauce enhances the natural tenderness of the lamb, making it a delicious dinner option that’s quick enough for a weeknight yet impressive enough for special occasions.

I love cooking with lamb chops, and some of my favorite recipes include my Grilled Lamb Chops, Lemon Thyme Lamb Chops and Lamb Chops with Mustard Sauce. I’m always making lamb chops for dinner because they’re one of my family’s favorite meats—so flavorful, tender, and satisfying.

Today, I’m excited to share another delicious lamb chop recipe with you, and this one is extra special thanks to a rich and buttery garlic sauce. It’s simple, mouthwatering, and sure to be a hit at your table too!

Key Ingredients to make these lamb chops

Unsalted Butter – After testing this recipe several times, I’ve found that unsalted butter is the best choice for controlling the salt levels in the recipe.

Garlic – Fresh garlic is always my go-to for this recipe. After experimenting with both fresh and jarred garlic, I’ve found that fresh garlic gives the most aromatic and vibrant flavor that infuses beautifully into the butter.

Lamb Chops – After buying lamb from various sources, I recommend looking for fresh, high-quality lamb chops. Check the meat’s color and texture to ensure you’re getting the best quality. The right cut will make a big difference in flavor and tenderness when seared to perfection.

Types of Lamb Chops

There are several different cuts of lamb chops: loin chops, shoulder chops, sirloin chops, and rib chops. But for this lamb chop recipe, you can use the following:

Lamb loin chops – These look like mini T-bone steaks, with both the loin and the tenderloin included in each chop.

Lamb rib chops – Often called a carnivore’s lollipop, these are individual chops cut from a rack of lamb and are perfect for single servings.

How To Cook This Lamb Chops Recipe

First: Pat lamb chops dry with paper towels. If there is moisture on the lamb chops, you won’t get a nice sear to it. Season well with salt and pepper.

Second: Heat a cast iron skillet over a medium high heat. Place the chops narrow fat side down just like on the picture above. Using tongs press the chops down so that the fat renders and turns crisp and brown.

Next: Once the fat has melted into the pan, lay the chops flat on one of their sides. Sear the lamb chops over high heat until browned to enhance the overall taste, then turn and cook on the other side.

Then: Add 2 tablespoons off butter, garlic and thyme. Spoon the butter over the lamb for a minute or so. Basting the lamb chops will add much more flavour to them.

Lamb Chops Temperature Guide:

For me, it tastes best once it’s cook to medium, which means the internal temperature is 145ºF. Measure it by inserting an instant read thermometer into the thickest part of the meat.

• If you prefer rare, the ideal temperature is 130˚F
• For medium rare is 135˚F
• Medium is 145˚F
• For medium well is 160˚F
• For well done the ideal temperature is 165˚F

What To Serve With This Recipe

I love to serve this garlic butter lamb chops with my delicious Chimichurri Sauce and with potatoes like my favorite Creamy Mashed Potatoes, Roasted Potatoes or Potatoes Au Gratin.

I also love pair it with lots of veggies on the side like my delicious Air Fryer Green Beans, or this super cozy and yummy Air Fryer Sweet Potato.

And of course, you can also serve it with a delicious salad like this Mediterranean Salad and Caprese Salad.

P.S. If you love lamb recipes, don’t miss the best Lamb Stew EVER or this Slow Roast Leg of Lamb.  

3.46 from 969 votes

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.

© Author: Olivia Ribas

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Servings: 5 chops

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Ingredients

• ▢ 5 lamb loin chops
• ▢ Salt and black pepper
• ▢ 2 tablespoons butter
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon fresh thyme chopped

US CustomaryMetric

Equipment

• 1 Cast iron skillet

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!

Tips

Notes: 

1. 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.
2. Allow the lamb chops to rest for a few minutes after cooking to ensure they remain juicy and tender when you cut into them.
3. Make sure to not move around the lamb chops too much as you sear them so they get a nice crust. 

How to Store: 

• 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 Information

Serving: 1/5 Calories: 265kcal Carbohydrates: 3g Protein: 20g Fat: 20g Cholesterol: 87mg Sodium: 1062mg Potassium: 24mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.