Experience the irresistible aroma and rich flavors of perfectly pan-seared lamb chops, infused with garlic, rosemary, and butter. This dish brings together the savory richness of tender lamb and the bright freshness of lemon, making it an ideal choice for a quick yet elegant dinner.
Whether you’re cooking for a special gathering or a comforting weeknight meal, these lamb chops deliver juicy, golden-brown perfection in just 20 minutes, ensuring every bite is bursting with satisfying flavor.
- Quick cooking time suits busy weeknights or last-minute meals.
- Garlic and rosemary butter enhances natural lamb flavor.
- Simple ingredients create a gourmet experience without fuss.
Ingredients
- Rib Lamb Chops: Eight prime cuts known for their tenderness and rich, meaty flavor.
- Garlic Cloves: Six cloves minced finely to infuse a pungent, savory aroma.
- Unsalted Butter: Four tablespoons to create a silky, flavorful basting sauce.
- Olive Oil: Two tablespoons to provide a high-heat cooking medium while adding subtle fruitiness.
- Fresh Rosemary: Two teaspoons finely chopped, delivering an herby, pine-like note.
- Red Pepper Flakes (optional): One teaspoon to add a gentle hint of heat and complexity.
- Salt: One teaspoon to season and enhance all flavors evenly.
- Black Pepper: Half a teaspoon for mild spiciness and depth.
- Lemon: One fresh lemon cut into wedges to brighten the dish with zesty acidity.
Instructions
- Bring Lamb Chops to Room Temperature
-
Let the lamb chops rest outside the fridge for 20-30 minutes. This step ensures they cook evenly, preventing the outside from overcooking while the center warms through.
- Season the Lamb Thoroughly
-
Pat the chops dry with paper towels to encourage a golden crust. Season both sides generously with salt, black pepper, and red pepper flakes if using, which balances spice with the meat’s richness.
- Heat the Skillet and Sear Chops
-
Warm olive oil in a cast iron skillet over medium-high heat until shimmering, then add lamb chops in one layer. Sear each side for 3-4 minutes, or until a deep golden brown crust forms, sealing in juices.
- Add Butter, Garlic, and Rosemary
-
Reduce heat to medium and add butter, minced garlic, and chopped rosemary to the skillet. The butter melts and blends with aromatics, creating a fragrant baste that enhances each chop.
- Baste the Lamb Chops
-
Using a spoon, continuously pour the melted garlic-rosemary butter over the lamb for 1-2 minutes. This bastes the meat, keeping it moist while layering additional flavor.
- Check for Doneness and Rest
-
Cook until internal temperature reaches 130°F for medium-rare. Remove chops from the skillet and tent with foil, resting 5-7 minutes to allow juices to redistribute for maximum tenderness.
- Finish with Fresh Lemon
-
Just before serving, squeeze fresh lemon juice over the lamb to add a bright, acidic contrast that lifts the rich flavors and balances the buttery notes.
- Resting the lamb chops is crucial for juicy, tender meat after cooking.
- Using a cast iron skillet ensures a perfect sear and heat retention.
- Adjust red pepper flakes to control spice level or omit for mild flavor.
Storage Tips
Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve tenderness and avoid drying out.
Serving Suggestions
Serve these garlic butter lamb chops alongside roasted vegetables, creamy mashed potatoes, or a fresh green salad. A glass of red wine like Cabernet Sauvignon pairs beautifully with the rich flavors.
- Allow lamb chops to come to room temperature before cooking for even doneness.
- Use a meat thermometer to avoid overcooking and maintain juiciness.
- Constantly baste with garlic butter during cooking to maximize flavor and moisture.
FAQs
- How do I know when lamb chops are done?
-
Use a meat thermometer; 130°F indicates medium-rare. Once removed from heat, resting will allow carryover cooking to complete.
- Can I marinate the lamb chops?
-
This recipe relies on pan-searing with garlic butter for flavor, but a simple marinade of olive oil, garlic, and rosemary can be applied for 1-2 hours if preferred.
- What if I prefer well-done lamb chops?
-
Cook the chops slightly longer until they reach 150-160°F, but be aware this may reduce tenderness.
- Can I use frozen lamb chops?
-
For best results, thaw completely and bring to room temperature before cooking to ensure even heat distribution.
- What sides complement this dish best?
-
Pair with roasted potatoes, grilled asparagus, or a simple mixed green salad to complement the rich lamb flavors.
- Is red pepper flakes mandatory?
-
No, red pepper flakes are optional and add mild heat; omit if you prefer a milder dish.
- Can I cook lamb chops on a grill instead?
-
Yes, grilling over medium-high heat for 3-4 minutes per side works well, finishing with garlic butter and lemon for the same rich flavor.
Juicy Garlic Butter Lamb Chops
Equipment
- 1 cast iron skillet for searing lamb chops
- 1 paper towels to pat dry lamb chops
- 1 foil to tent lamb while resting
Ingredients
- 8 rib lamb chops
- 6 cloves garlic minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon red pepper flakes optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon cut into wedges
Instructions
- Let lamb chops sit at room temperature for 20 to 30 minutes.
- Pat chops dry with paper towels and season both sides with salt, black pepper, and optional red pepper flakes.
- Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
- Add lamb chops in a single layer and sear for 3 to 4 minutes per side until golden brown.
- Reduce heat to medium and add butter, minced garlic, and chopped rosemary.
- Baste lamb chops with melted butter mixture for 1 to 2 minutes.
- Cook until internal temperature reaches 130°F for medium-rare, then remove chops from skillet.
- Tent chops with foil and rest for 5 to 7 minutes.
- Squeeze fresh lemon juice over lamb chops before serving.
Notes
- Use a cast iron skillet for best sear and even cooking.
- Rest lamb to retain juices and enhance tenderness.
- Optional red pepper flakes add subtle heat.
- Store leftovers in an airtight container for up to 2 days.
