Name: Garlic Butter Lamb Chops – Perfectly Seared and Ready in 15 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 5 lamb loin chops; Salt and black pepper; 2 tablespoons butter; 3 cloves garlic (minced); 1 teaspoon fresh thyme (chopped)

Garlic Butter Lamb Chops Recipe

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Prep Time 5

Cook Time 15

Total Time 20

Servings 5 chops

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This is my favorite lamb chops recipe, and I think once you try it, it’ll be yours too. These Garlic Butter Lamb Chops are ready in just 15 minutes, no marinade, no oven, no grill needed. You simply sear them in a hot skillet until golden, then spoon a sauce of melted butter, fresh garlic, and thyme right over the top as they finish cooking. That one step is what makes them taste like a restaurant meal on a regular weeknight.

Overhead view of a skillet containing garlic butter lamb chop

Photo of Olivia in her kitchen, founder of Primavera Kitchen

Garlic Butter Lamb Chops, Need I Say More?

If you’ve been following Primavera Kitchen for a while, you already know how much I love cooking lamb chops. They’re one of those cuts that always feels a little special, but I’ve found that with the right recipe, they’re actually perfect for a regular weeknight dinner too. My family absolutely loves them. So flavourful, so tender, and honestly never boring.

Over the years I’ve developed quite a few lamb chop recipes I keep coming back to, like my Grilled Lamb Chops for the warmer months and my Lamb Chops with Mustard Sauce when I want something a little more elegant.

But today’s recipe might just be my new favourite. There’s something about that rich, garlicky butter sauce that takes lamb chops to a whole new level.

I love serving these with my Chimichurri Sauce on the side. The bright, herby flavours are such a beautiful contrast to the buttery richness of the lamb. And for the perfect side dish, my Creamy Mashed Potatoes are absolutely the move here, cause nothing soaks up that garlic butter sauce quite like they do.

Key Ingredients to make these lamb chops

Lamb Chops – I’ve made this recipe with both lamb loin chops and lamb rib chops, and honestly, both are wonderful. It really just comes down to personal preference. Loin chops look like mini T-bone steaks, with both the loin and tenderloin in each chop, which gives you a nice meaty bite. Rib chops are what people often call the carnivore’s lollipop — individual chops cut from a rack of lamb that are perfect for single servings and feel a little more elegant. Either way, the most important thing I’ve learned is to look for fresh, high-quality lamb. The color and texture of the meat make a real difference in how tender and flavorful the final dish turns out.

Unsalted Butter – I always use unsalted butter here, and after testing this recipe several times, I’m convinced it’s the right call. It gives me full control over the seasoning, so the garlic and thyme can really shine without the sauce ending up too salty. It’s a small detail that makes a big difference.

Garlic – Fresh garlic is non-negotiable for me in this recipe. I’ve tried jarred and pre-minced garlic, and while they’re convenient, they just don’t deliver the same depth. Fresh minced garlic melts into the butter beautifully and gives the sauce that rich, aromatic flavor that makes these lamb chops so irresistible.

How To Make Lamb Chops:

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. I start them fat side down in a dry cast iron skillet, using tongs to press them down for about 5 minutes until that fat renders and turns golden and crispy.

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.

lamb chops in a skillet with butter and garlic

Then: I turn the heat to medium-low and add butter, fresh garlic, and thyme. I always spoon that foaming butter over the chops for about a minute. I’ve found that basting step is what makes all the difference. I recommend using an instant read thermometer: 135°F for medium-rare, 145°F for medium.

Best Tips to Make Lamb Chops

1. Don’t overcrowd the skillet. I always make sure there’s space between each chop. Too many at once drops the pan temperature and they steam instead of sear.

2. Pull from the heat 5 degrees before your target temperature. The chops keep cooking as they rest, so I always pull them just slightly early to hit that perfect 145°F without overshooting it.

3. Allow the lamb chops to rest for a few minutes after cooking to ensure they remain juicy and tender when you cut into them.

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Garlic Butter Lamb Chops – Perfectly Seared and Ready in 15 Minutes

3.47 from 971 votes

Author: Olivia Ribas

chops

This is my favorite lamb chops recipe, and I think once you try it, it'll be yours too. These Garlic Butter Lamb Chops are ready in just 15 minutes — no marinade, no oven, no grill needed. You simply sear them in a hot skillet until golden, then spoon a sauce of melted butter, fresh garlic, and thyme right over the top as they finish cooking. That one step is what makes them taste like a restaurant meal on a regular weeknight.

Video

Equipment

1 Cast iron skillet

Ingredients

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. Cook the chops until they reach an internal temperature of 145°F*.
Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!

Notes

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.

*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.