Garlic Butter Lamb Chops

I still remember the first time I made these Garlic Butter Lamb Chops—it was a quiet Sunday evening, and I wanted something rich, elegant, but still easy enough to make without turning the whole kitchen upside down. As soon as the lamb hit the sizzling pan, the fragrance of garlic, butter, and rosemary filled the air and made me feel like I was cooking in a rustic French kitchen. That golden sear, the sizzling garlic, and the velvety butter sauce—it all came together like magic.

Since then, this has become one of my go-to recipes for special dinners and even quick weeknight indulgence. The simplicity of the ingredients paired with the richness of the flavor is what makes this dish so special. Whether you’re cooking to impress guests or treating yourself, these Garlic Butter Lamb Chops never disappoint.

---

Why You’ll Love This Garlic Butter Lamb Chops Recipe

These lamb chops are all about bold flavor and simple execution. You don’t need a long list of ingredients or hours in the kitchen. A quick sear in a hot pan and a swirl of garlicky butter is all it takes to create something truly restaurant-worthy.

The result? Tender, juicy chops with a crispy crust and a rich, herby garlic butter sauce that clings to every bite. It’s elegant enough for a date night, but easy enough to make on a weeknight. If you love recipes that balance richness with freshness and only require one pan—this one’s for you.

---

What Cut of Lamb Should I Use for Garlic Butter Lamb Chops?

For this recipe, I prefer using rib chops—they’re tender, quick to cook, and have just the right amount of fat to stay juicy and flavorful. Rib chops also look beautiful on the plate with their elegant bone handles. However, loin chops work just as well if you’re looking for something meatier. Loin chops resemble mini T-bone steaks and can be slightly thicker, which may require a longer cooking time but deliver the same rich taste.

Whichever cut you choose, make sure it’s about 1 to 1.5 inches thick for the best sear and a juicy interior. If you’re buying from a butcher, don’t be afraid to ask for evenly cut chops—they’ll cook more consistently.

---

Options for Substitutions

Not a fan of lamb? You can easily use pork chops or beef rib-eye medallions as a substitute—both are excellent when cooked with the same garlic butter technique. While the flavor profile will shift slightly, the essence of the dish remains intact.

If you’re out of fresh rosemary, swap it with thyme or oregano. For a brighter twist, a touch of lemon zest added to the butter can elevate the flavor even more. And if you’re dairy-free, use ghee or a high-quality olive oil instead of butter—the garlic still caramelizes beautifully.

This recipe is versatile enough to adjust to your needs without losing its soul.

---

What Cut of Lamb Should I Use for Garlic Butter Lamb Chops?

Rib chops are my top pick—they’re tender, juicy, and cook quickly with minimal effort. Their natural marbling and elegant bone presentation make them perfect for a dish like this. Loin chops are a great alternative if you want a thicker, meatier option, though they’ll take a bit longer to cook.

Consistency in thickness is key—1 to 1.5 inches is the sweet spot for the perfect sear and juicy interior.

---

Options for Substitutions

• Pork chops or ribeye medallions make great alternatives if lamb isn’t your thing.
• Thyme or oregano can easily stand in for rosemary.
• Add lemon zest for brightness.
• Use ghee or olive oil if you’re skipping dairy.

This garlic butter technique is flexible, flavorful, and easy to adapt without sacrificing quality.

---

Ingredients for Garlic Butter Lamb Chops

Each ingredient in this recipe plays a distinct role in building flavor and texture. Here’s what you’ll need and why:

• Lamb Chops
  The star of the show—rich, tender, and full of savory depth. Choose rib or loin chops with some marbling for best results.
• Salt & Black Pepper
  A simple but essential combo that enhances the natural flavor of the lamb. Always season generously before searing.
• Olive Oil
  Helps create a golden-brown crust during the initial sear while also acting as a base for the pan sauce.
• Unsalted Butter
  Adds richness and silkiness to the garlic sauce. It also helps carry the flavor of herbs and aromatics.
• Garlic (freshly minced)
  The foundation of the sauce—bold, aromatic, and slightly sweet once sautéed in butter.
• Fresh Rosemary
  Earthy and fragrant, it infuses the lamb and butter with rustic herbal notes. Optional: tuck a sprig between the chops while cooking.
• Fresh Parsley (chopped)
  A finishing touch for brightness and color. It also adds a light herbal note that balances the richness of the dish.

---

Step 1: Prep the Lamb Chops

Start by patting the lamb chops dry with paper towels—this helps them sear better. Season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for about 15–20 minutes before cooking to take the chill off.

---

Step 2: Heat the Pan

Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of olive oil and let it get hot—almost shimmering. You want a good sizzle the moment the meat hits the pan.

---

Step 3: Sear the Lamb

Carefully place the lamb chops in the pan without crowding them. Sear for 3–4 minutes on each side, depending on thickness, until a golden crust forms. Flip only once to ensure even browning. You’re looking for a nice caramelized exterior.

---

Step 4: Add the Garlic and Herbs

Once both sides are seared, reduce the heat to medium-low. Add the butter to the pan and let it melt. Toss in the minced garlic and rosemary sprigs. Stir gently for a few seconds until the garlic becomes fragrant but not browned.

---

Step 5: Baste with Garlic Butter

Tilt the pan slightly and use a spoon to baste the lamb chops continuously with the bubbling garlic butter. This step infuses them with flavor and keeps them juicy.

---

Step 6: Rest Before Serving

Transfer the chops to a plate and spoon more garlic butter over the top. Let them rest for 5 minutes before serving—this locks in the juices and ensures tenderness in every bite.

---

How Long to Cook Garlic Butter Lamb Chops

Cooking time depends on the thickness of your lamb chops and your preferred level of doneness. For chops that are about 1 to 1.5 inches thick:

• Rare: 2–3 minutes per side
• Medium-rare: 3–4 minutes per side
• Medium: 4–5 minutes per side
• Well-done: 5–6 minutes per side

Always let them rest for about 5 minutes after cooking. This allows the juices to redistribute, keeping the meat tender and flavorful. For precision, use a meat thermometer:

• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

---

Tips for Perfect Garlic Butter Lamb Chops

• Pat the chops dry before seasoning—moisture prevents a good sear.
• Don’t overcrowd the pan. Give each chop space for that golden crust to form.
• Use high heat for searing, then reduce to medium-low when adding butter and garlic to avoid burning.
• Baste continuously. This step locks in flavor and moisture.
• Use fresh garlic and herbs. Dried alternatives don’t deliver the same aroma or taste in a quick-cook dish like this.
• Rest the meat. Skipping the rest time results in dry chops. Always let them sit before cutting or serving.

---

Watch Out for These Mistakes While Cooking

Even a simple dish like Garlic Butter Lamb Chops can go sideways if you’re not careful. Here are the most common slip-ups to avoid:

• Cooking straight from the fridge: Cold chops cook unevenly and tend to toughen up. Let them sit at room temperature for 15–20 minutes before hitting the pan.
• Skipping the pat dry: Extra moisture prevents browning and leads to a gray, steamed exterior instead of a crispy sear.
• Overcooking the garlic: Garlic cooks fast—if your pan is too hot when you add it, it can burn and turn bitter. Lower the heat just before adding it to the butter.
• Not basting enough: The butter and garlic mixture is the heart of this recipe. Keep spooning it over the chops for full flavor.
• Crowding the pan: This lowers the pan’s temperature and causes steaming. Cook in batches if needed.
• Forgetting to rest the meat: Slice too soon and all the juices run out. Resting keeps the inside tender and juicy.

---

What to Serve With Garlic Butter Lamb Chops?

Creamy Mashed Potatoes

Rich and buttery mashed potatoes are the perfect partner for soaking up the garlic butter sauce.

Roasted Broccolini

Crispy, slightly charred broccolini adds a fresh, earthy balance to the richness of the lamb.

Warm Crusty Bread

Use it to mop up every drop of that golden garlic butter—you’ll be glad you did.

Garlic Green Beans

Quick to cook and full of flavor, these keep the green theme going with a garlicky kick.

Red Wine Reduction Sauce

If you want to elevate your meal, a drizzle of red wine sauce over the lamb can add depth and elegance.

Arugula Salad with Lemon Vinaigrette

Peppery greens and a bright dressing balance the buttery richness with refreshing acidity.

Sautéed Mushrooms

Earthy, meaty mushrooms cooked in butter and herbs pair beautifully with the lamb’s bold flavor.

A Glass of Cabernet or Syrah

These bold reds complement lamb’s richness and bring out the rosemary and garlic notes.

---

Storage Instructions

If you’re lucky enough to have leftovers, Garlic Butter Lamb Chops store surprisingly well with just a little care.

• Refrigerate: Store cooled lamb chops in an airtight container for up to 3 days. Make sure to spoon in some of the garlic butter to keep them moist.
• Reheat: Warm gently in a skillet over low heat with a bit of added butter or olive oil. Avoid microwaving—it tends to overcook the meat and dry it out.
• Freezing: You can freeze cooked lamb chops for up to 2 months. Wrap each chop tightly in foil or plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge before reheating.
• Pro tip: Save any leftover garlic butter as a sauce for veggies, rice, or even eggs the next morning.

---

Estimated Nutrition

Per serving (based on 2 medium lamb chops with garlic butter):

• Calories: ~410 kcal
• Protein: 28g
• Fat: 32g
• Saturated Fat: 13g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Cholesterol: 95mg
• Sodium: 210mg

These lamb chops are protein-packed and rich in healthy fats, making them a great option for low-carb or keto-friendly meals. Adjust your sides accordingly if you’re watching fat or sodium intake.

---

Frequently Asked Questions

What’s the best pan to use for searing lamb chops?

A cast iron skillet is ideal—it retains high heat and gives the chops that beautiful golden crust. If you don’t have one, use any heavy-bottomed pan that can handle high temperatures.

---

Can I use dried herbs instead of fresh?

Yes, but fresh herbs give better flavor, especially in a quick-cook recipe like this. If using dried rosemary, reduce the quantity by half to avoid overpowering the dish.

---

How do I know when the lamb chops are done?

The most accurate method is using a meat thermometer. Aim for 130–135°F for medium-rare, or 140–145°F for medium. If you don’t have a thermometer, press the meat gently—firmer chops mean they’re more cooked.

---

Can I make this ahead of time?

You can season the lamb chops and refrigerate them for a few hours ahead, but for best results, cook and serve fresh. Reheated lamb never quite captures the same texture.

---

Is this recipe keto or low-carb friendly?

Absolutely. With almost no carbs and a good amount of healthy fats and protein, Garlic Butter Lamb Chops are perfect for low-carb or keto meal plans.

---

What if I don’t have rosemary?

No worries! Thyme, oregano, or even sage can step in. You can also add a small splash of lemon juice or zest to brighten up the flavor profile.

---

Can I grill the lamb chops instead?

Yes! Grill over medium-high heat for 3–4 minutes per side. Just melt the garlic butter separately and drizzle it over the grilled chops before serving.

---

What wine pairs best with these lamb chops?

Go for a bold red like Cabernet Sauvignon, Syrah, or Zinfandel. Their richness complements the lamb and garlic beautifully.

---

Conclusion

These Garlic Butter Lamb Chops strike that rare balance between simplicity and decadence. With just a few ingredients and one skillet, you can create a dish that feels gourmet without requiring a culinary degree. The crispy sear, velvety butter, and fragrant herbs come together so effortlessly—it’s no wonder this recipe keeps finding its way back to my table.

Whether you’re planning a cozy dinner for two, entertaining guests, or simply treating yourself, this is one of those recipes you’ll bookmark and come back to again and again.

---

Print