Tender Lamb Chops in Creamy Garlic Sauce (Print Version)

Lamb Chops in Creamy Garlic Sauce: Savor tender chops smothered in a rich, comforting sauce. Your easy path to a gourmet weeknight meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European-inspired
Dietary: Contains dairy

# Ingredients:

→ Main Event

01 - 4 lamb chops (loin or rib, about 1-inch thick)
02 - 1 tbsp olive oil

→ Creamy Sauce Base

03 - 2 tbsp unsalted butter
04 - 4-6 cloves garlic, minced (or more, I won't tell!)
05 - 1/2 cup low-sodium chicken broth
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese

→ Flavor Boosters

08 - 1 tbsp fresh rosemary, chopped
09 - 1 tbsp fresh thyme, chopped
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Pat those beautiful lamb chops dry with paper towels – this is crucial for a good sear, hon! Drizzle them lightly with olive oil, then season generously with salt and freshly ground black pepper. Heat a heavy-bottomed skillet, like a cast iron, over medium-high heat until it’s shimmering. Once hot, lay the chops in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side for a nice golden-brown crust and a medium-rare interior. I always keep an eye on them, because one time I got distracted by a podcast and ended up with slightly too-done chops, oops! Remove the chops from the pan and set them aside on a plate, tented loosely with foil. This lets them rest and keeps them warm while we make that dreamy Creamy Garlic Sauce.
02 - Don't clean that pan yet! Those browned bits? That's flavor, my friend. Reduce the heat to medium, then melt the unsalted butter in the same skillet. Once the butter is bubbly, toss in the minced garlic. Oh, that smell! It’s honestly one of my favorite kitchen aromas, filling the whole house. Sauté the garlic for about 1 minute, until it's fragrant but not browned. We're aiming for aromatic, not burnt, because burnt garlic is a sad, bitter thing. I once tried to rush this step, and the garlic got too dark – totally ruined the sauce's delicate balance. Take your time here; it’s worth it. This is where the magic of our Lamb Chops in Creamy Garlic Sauce truly begins.
03 - Pour in the low-sodium chicken broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This deglazing step adds so much depth! Bring the broth to a gentle simmer, letting it reduce slightly for about 2-3 minutes. You’ll notice it thickening just a tiny bit, concentrating those savory flavors. Then, stir in the heavy cream. Give it a good whisk to combine everything smoothly. Lower the heat to a gentle simmer and let the sauce cook for another 3-5 minutes, allowing it to thicken to your desired consistency. It should coat the back of a spoon. If it’s too thin, let it simmer a little longer; too thick, add a splash more broth. This is where the sauce gets its luscious texture!
04 - Now for the good stuff! Stir in the freshly grated Parmesan cheese, chopped fresh rosemary, and fresh thyme. Watch that Parmesan melt into the sauce, making it even more luscious. Season the sauce with salt and freshly ground black pepper to taste. This is where you really need to be your own chef – taste it! Does it need more salt? A little more pepper? I’ve had moments where I thought I seasoned enough, only to realize later it was a bit bland. Don’t be shy! The herbs will release their beautiful fragrance as they warm through. This is truly the heart of our Lamb Chops in Creamy Garlic Sauce, bringing all the flavors together.
05 - Gently nestle those rested lamb chops back into the creamy garlic sauce. Spoon some of that glorious sauce over the chops, making sure they’re beautifully coated. Let them simmer in the sauce for just 1-2 minutes, allowing the flavors to meld and the chops to warm through completely. This step is about infusing the lamb with all that creamy, garlicky goodness. Honestly, the smell at this point is just intoxicating. I always have to resist sneaking a bite right from the pan! It ensures every piece of lamb is drenched in flavor, creating truly delicious Creamy Garlic Lamb Chops.
06 - Remove the skillet from the heat. I sometimes add a final sprinkle of fresh parsley or a few extra sprigs of rosemary for garnish – because presentation matters, even if it's just for me and my cat! Serve your Tender Lamb Chops in Creamy Garlic Sauce immediately, with plenty of that incredible sauce spooned over each chop. The lamb should be juicy and tender, and the sauce rich and irresistible. It’s truly a comforting meal that always feels a bit special, even on a Tuesday night. The aroma alone is a delight. Enjoy every single bite!

# Notes:

01 - To get that perfect sear on your lamb chops, make sure they're super dry. Patting them down is a game-changer I learned the hard way!
02 - This sauce holds up pretty well in the fridge for a couple of days, but the lamb chops are definitely best fresh. Reheat gently on the stovetop to prevent the Creamy Garlic Sauce from separating.
03 - If you're out of fresh rosemary or thyme, a teaspoon of dried herbs can work, but honestly, fresh makes a huge difference in this Creamy Garlic Lamb Chops recipe.
04 - I love serving this with some crusty bread to sop up every last drop of that incredible sauce - you won't want to waste a bit!

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - wooden spoon
04 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 45g
Total Carbohydrate: 8g
Protein: 30g

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