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

Overhead view of a skillet containing garlic butter lamb chops

3.47 from 971 votes

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

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.

Prep Time5

Cook Time15

Total Time20

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: lamb chop, lamb chop recipe

Servings: chops

Author: Olivia Ribas

Equipment

1 Cast iron skillet

Ingredients

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

US Customary - Metric

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!

Video

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.

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

Nutrition