You know those dishes that instantly make you feel like royalty? Well, garlic butter lamb chops are *that* dish in my house. It’s like every time I cook these, the kitchen fills with the rich aroma of sizzling butter and garlic, and suddenly everything else just stops. I remember the very first time I nailed the perfect sear—juicy, tender lamb with a golden crust and that luscious, buttery garlic glaze. Honestly, if you’re intimidated by lamb chops, don’t be. I promise this recipe breaks it down simply while delivering restaurant-level flavor right at home. Plus, there are a couple of secret tricks I’m sharing to keep them irresistibly juicy and perfectly cooked every time.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
8 lamb chops (about 1 inch thick, 1 to 1.5 lbs total)
4 tbsp unsalted butter
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
For the Sauce / Garnish:
Optional: squeeze of fresh lemon juice
Optional: chopped parsley for garnish
How I Make It
Step 1:
Pat the lamb chops dry with paper towels—this is key to getting that beautiful sear! Season both sides generously with salt and freshly ground black pepper. Set aside while you prep the garlic butter mixture.
Step 2:
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme. Mix well to create a fragrant garlic herb butter. You can make this ahead and keep it chilled.
Step 3:
Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add the lamb chops in a single layer—don’t overcrowd the pan or they’ll steam instead of sear.
Step 4:
Cook the lamb chops for about 3-4 minutes per side, depending on thickness—aiming for a nice golden-brown crust. Use tongs to flip gently. When you flip to the second side, add half of your garlic herb butter dolloped on top of each chop so it starts melting into the meat.
Step 5:
Lower the heat to medium, and continue cooking another 2 minutes. Use a spoon to baste the lamb with the melted garlic butter in the pan—this keeps things juicy and flavorful. For medium-rare, internal temperature should reach about 135°F (carry-over cooking will bring it to 140°F). Remove from heat if desired doneness is reached.
Step 6:
Transfer the chops to a warm plate and let rest for 5 minutes. Just before serving, add a final pat of garlic butter on top of each chop. Sprinkle with chopped parsley and a quick squeeze of fresh lemon juice to brighten those rich flavors.
Variations & Tips
Use different fresh herbs like oregano or mint for a flavor twist.
For extra crispiness, broil the chops for 1-2 minutes after pan-searing.
If you don’t have fresh herbs, dried ones work great—just use about a third of what fresh calls for.
Don’t skip the resting step; it allows juices to redistribute so the meat stays tender.
Swap the butter for ghee for a nuttier flavor and higher smoke point.
Make a quick pan sauce by deglazing with red wine or balsamic vinegar after removing chops, then swirl in remaining garlic butter.
How I Like to Serve It
I love pairing these lamb chops with creamy mashed potatoes or fluffy couscous to soak up all the buttery garlic goodness. Roasted seasonal vegetables like asparagus or carrots add a lovely sweetness and color contrast. For special occasions, a crisp green salad with a lemon vinaigrette complements the rich lamb perfectly.
Notes
Store leftover lamb in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth or butter to maintain juiciness.
Closing: Once you try these garlic butter lamb chops, you’ll understand why they’re my go-to for a quick, impressive, and incredibly juicy meal every single time.
