Garlic Butter Pan Seared Lamb Chops (Print Version)
Quick garlic butter pan-seared lamb chops ready in 20 minutes. Tender, juicy, and flavorful, this easy recipe is perfect for a fast weeknight dinner.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Modern American
Dietary: Gluten-Free
# Ingredients:
→ The Star Protein
01 -
4 lamb loin chops (about 1 lb total, bone-in, 1-inch thick)
→ Golden Searing & Seasoning
02 -
1 tbsp olive oil
03 -
1 tsp kosher salt
04 -
1/2 tsp freshly ground black pepper
→ Herbaceous Garlic Butter
05 -
4 tbsp (1/4 cup) unsalted butter
06 -
4 cloves garlic, minced
07 -
1 sprig fresh rosemary (about 1 tsp chopped)
08 -
1 sprig fresh thyme (about 1/2 tsp chopped)
09 -
1/4 tsp red pepper flakes (optional)
→ Bright Finish & Garnish
10 -
1 tbsp fresh parsley, chopped (for garnish)
11 -
1/2 lemon, cut into wedges (for serving)
12 -
1/4 tsp flaky sea salt (for finishing, optional)
# Instructions:
01 -
Pat dry 4 lamb loin chops. Season generously on all sides with 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. This prepares your Garlic Butter Pan Seared Lamb Chops (20-Minute Meal) for perfect searing.
02 -
Heat a large cast-iron skillet over medium-high heat until smoking slightly. Add the seasoned lamb chops and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Achieve a beautiful crust for your Garlic Butter Pan Seared Lamb Chops (20-Minute Meal).
03 -
Reduce heat to medium-low. Add 4 tbsp unsalted butter, 4 cloves minced garlic, 1 sprig fresh rosemary, 1 sprig fresh thyme, and optional 1/4 tsp red pepper flakes to the pan. Tilt the pan slightly to pool the butter.
04 -
Continuously spoon the melted garlic butter mixture over the lamb chops for 1-2 minutes, ensuring they are thoroughly coated and infused with flavor. This basting technique is key to tender, juicy Garlic Butter Pan Seared Lamb Chops (20-Minute Meal).
05 -
Transfer the lamb chops to a cutting board and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring maximum tenderness. Remove rosemary and thyme sprigs from the pan.
06 -
Garnish the rested lamb chops with 1 tbsp fresh chopped parsley and a sprinkle of optional 1/4 tsp flaky sea salt. Serve immediately with 1/2 lemon wedges on the side for a bright finish.
# Notes:
01 -
For precise doneness, use a meat thermometer. Aim for 125-130°F for medium-rare, 130-135°F for medium, remembering the temperature will rise a few degrees while resting.
02 -
No fresh herbs? Use 1/2 tsp dried rosemary and 1/4 tsp dried thyme, adding them with the garlic to prevent burning.
03 -
These lamb chops pair wonderfully with roasted asparagus, creamy mashed potatoes, or a simple green salad for a complete meal.
04 -
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
# Tools You'll Need:
01 -
Large cast-iron skillet
02 -
Tongs
03 -
Cutting board
04 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 925 kcal
Total Fat: 76 g
Total Carbohydrate: 2 g
Protein: 55 g