Garlic Butter Pan Seared Lamb Chops (20-Minutes) (Print Version)
Garlic butter pan-seared lamb chops are a quick, flavorful dinner. Ready in 20 minutes, these tender chops are perfect for a weeknight meal or special occasion.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Gluten-Free
# Ingredients:
→ The Main Event
01 -
1 lb lamb loin chops (about 2-3 chops), trimmed
→ Aromatic Butter Baste
02 -
4 tbsp unsalted butter
03 -
4 cloves garlic, minced
04 -
2 sprigs fresh rosemary
05 -
2 sprigs fresh thyme
→ Searing & Seasoning Essentials
06 -
1 tbsp olive oil
07 -
1/2 tsp sea salt
08 -
1/4 tsp black pepper, freshly ground
09 -
Pinch of red pepper flakes (optional)
→ Bright Finishing Touch
10 -
1/2 lemon, for juicing and garnish
# Instructions:
01 -
Trim 1 lb lamb loin chops of excess fat and pat them thoroughly dry with paper towels. Season generously on all sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional). This initial seasoning is crucial for delicious Garlic Butter Pan Seared Lamb Chops (20-Minutes).
02 -
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add 1 tbsp olive oil to the pan. Heat until the oil is shimmering and just beginning to smoke, indicating it's hot enough for a proper sear.
03 -
Carefully place the seasoned lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time for your desired doneness. Aim for a beautiful golden-brown crust on your Garlic Butter Pan Seared Lamb Chops (20-Minutes).
04 -
Reduce the heat to medium-low. Add 4 tbsp unsalted butter, 4 cloves garlic (minced), 2 sprigs fresh rosemary, and 2 sprigs fresh thyme to the pan. Tilt the skillet and spoon the melted butter mixture over the chops continuously for 1-2 minutes. This basting technique infuses incredible flavor into your Garlic Butter Pan Seared Lamb Chops (20-Minutes).
05 -
Remove the lamb chops from the skillet and transfer them to a clean cutting board. Tent loosely with aluminum foil. Let the Garlic Butter Pan Seared Lamb Chops (20-Minutes) rest for 5-7 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
06 -
Slice the rested lamb chops against the grain, if desired. Squeeze fresh juice from 1/2 lemon over the chops. Garnish with the remaining lemon half and any pan drippings. Serve immediately with your favorite accompanying sides.
# Notes:
01 -
For perfect doneness, use a meat thermometer: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Remember the temperature will rise slightly while resting.
02 -
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to prevent drying out.
03 -
No fresh herbs? Substitute with 1/2 tsp dried rosemary and 1/2 tsp dried thyme, added with the butter. For an extra kick, increase the red pepper flakes.
04 -
These lamb chops pair wonderfully with roasted asparagus, creamy mashed potatoes, or a simple side salad for a complete meal.
# Tools You'll Need:
01 -
Cast iron skillet
02 -
Tongs
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 691 kcal
Total Fat: 51 g
Total Carbohydrate: 3 g
Protein: 48 g