Juicy Garlic Butter Lamb Chops
Tender lamb chops seared to golden brown, basted with garlic rosemary butter, and finished with fresh lemon juice for a quick, flavorful dinner perfect for any occasion.
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.