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. 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.

If you often visit my site, you know that I love lamb chops by the amount of recipes I post such as Grilled Lamb Chops, Lemon Thyme Lamb Chops Recipe and Lamb Chops with Mustard Sauce.

I love cooking with lamb chops, and some of my favorite recipes include my Grilled Lamb Chops, Lemon Thyme Lamb Chops Recipe 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!

In only 5 minutes, you’ll prep everything, and in 10-12 minutes you will sear the lamb chops in a cast iron skillet, and they’ll be done and ready to eat.

Key Ingredients to make these lamb chops

Good Quality Butter – After testing this recipe several times, I’ve found that organic, grass-fed butter the richest flavor. If you prefer a dairy-free version, you can replace the butter with two tablespoons of extra-virgin olive oil, which still works wonderfully while adding a slightly different depth.

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.

How To Cook Lamb Chops

• 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, 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.

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.

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
• 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 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. You can also serve it with a salad like this Easy Mediterranean Salad Recipe.

3.46 from 969 votes

Garlic Butter Lamb Chops – Perfectly Seared and Ready in 20 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

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

• 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 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.