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!
Ingredients to make this delicious lamb recipe:
For this super easy and flavourful garlic butter lamb chops recipe you’ll need:
- Good quality butter —if possible organic or grass-fed or ghee
- Garlic — fresh garlic is best
- Fresh thyme — you can also swap for basil or cilantro
- Salt and ground black pepper
- Lamb chops — see below for tips on buying lamb!
How to Pick Lamb Chops
- When picking lamb chops at the store, look for chops that are pink to red with white marbling.
- Marbling is not as important with lamb compared to buying a piece of steak, but you want the fat to be evenly distributed.
- The lamb chops should be a little bit more than an inch thick. You don’t want chops that are too thick or the outside will be overcooked before the interior is ready to eat.
- There are many different cuts of lamb chops: loin chops, shoulder chops, sirloin chops, and rib chops. You are welcome to use whichever cut that is sold at your local butcher or grocery store. If you’re able to pick, rib chops would be ideal as they’re not super expensive, not super thick, and isn’t tough.
What is the internal temperature for this lamb chops recipe?
For me, it 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 meat.
- If you prefer rare, the ideal temperature is 130˚F
- For medium rare is 135˚F
- For medium well is 160˚F
- For well done the ideal temperature is 165˚F
What to serve lamb chops with
I love to serve lamb chops with lots of veggies on the side like my delicious Spicy Roasted Cauliflower Recipe, or this super cozy and yummy Roasted Butternut Squash Mash (if you’re not a fan of butternut squash you can make this Creamy Mashed Potatoes. You can also serve it with a very flouruful salad like this Easy Mediterranean Salad Recipe.
How to make lamb chops (Step-by-step):
- Remove lamb chops from the fridge 20-30 minutes before cooking and pat them 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.
- Heat a dry cast iron skillet over a medium high heat. Then, place the chops narrow fat side down just like on the picture below. Using tongs press the chops down so that the fat renders and turns crisp and brown. This prevents the lamb chops from being overcooked while the fat renders.
- Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook them until browned, then turn and cook on the other side. 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. Basting the lamb chops will add much more flavour to them.
Storage and Leftover Tips
- If you have leftovers, allow the lamb chops to cool to room temperature and then transfer it to an airtight container.
- Properly stored, cooked lamb chops will last for 3 to 4 days in the refrigerator.
- Due to how easy it is to dry out, I don’t suggest you meal prep lamb chops.
- To reheat these garlic butter lamb chops without losing moisture, I suggest you use to 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 chops moist while reheating.
- If you’re in a rush and need to reheat the lamb chops in the microwave, you will have to add the lamb and some stock to a microwave safe bowl, cover, and microwave for 1 to 2 minutes.
More Lamb Chops Recipe to Try:
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- 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!
- The nutrition information is for 2 lamb chops.
- Click HERE to watch the web story.
- You can use another type of skillet if you don’t have a cast iron skillet, but it should be a large skillet otherwise the lamb chops won’t get crispy.
- Make sure to not move around the lamb chops too much as you sear them so they get a nice crust.
- To store: Store leftover garlic butter lamb chops in an airtight container in the fridge for up to 3 days.
- To reheat: You can reheat leftover lamb chops on the stove or in the microwave.
- To freeze: You can freeze cooked lamb chops in an airtight bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.