Name: Garlic butter lamb chops
Prep time: 5 min
Cook time: PT-490862H6M52S
Total time: PT-490862H6M52S
Cuisine: Mediterranean
Ingredients: 4 lamb chops (rib or loin chops); Salt, to taste; Black pepper, to taste; 1 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 1–2 sprigs fresh rosemary or thyme (or both); Optional: 1 tsp lemon juice, for finishing

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These juicy garlic butter lamb chops are rich, tender, and bursting with flavor. Seared to golden perfection and finished with a buttery garlic herb sauce, they make a restaurant-quality meal that’s surprisingly simple to make at home. Whether I’m cooking for a special occasion or just want something indulgent, this recipe always delivers big results with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fancy, and full of flavor. The lamb chops sear beautifully in just minutes, locking in their natural juices. The garlic butter adds richness and depth, and a quick spooning of that sauce over the top brings everything together. It’s a perfect dish when I want to impress without spending hours in the kitchen. Plus, it pairs well with so many sides—mashed potatoes, rice, or a crisp salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lamb chops (rib or loin chops)
Salt
Black pepper
Olive oil
Butter
Garlic, minced
Fresh rosemary or thyme (or both)
Lemon juice (optional, for a finishing touch)

Directions

I take the lamb chops out of the fridge about 30 minutes before cooking so they come to room temperature.
I pat them dry and season generously with salt and pepper on both sides.
In a hot skillet, I heat olive oil and sear the lamb chops over medium-high heat for about 3–4 minutes per side, depending on thickness, until they’re golden brown and cooked to my desired doneness.
I reduce the heat and add butter, garlic, and herbs to the pan.
I spoon the melted garlic butter over the chops for a minute or two, basting them as the flavors soak in.
I remove the chops from the pan and let them rest for a few minutes before serving. A squeeze of lemon over the top adds a bright finishing touch.

Servings and timing

This recipe makes 2–4 servings.
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–20 minutes

Variations

Sometimes I add crushed red pepper flakes to the butter for a hint of heat. If I want a deeper flavor, I marinate the lamb in olive oil, garlic, and rosemary for a few hours before cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chops gently in a skillet with a splash of broth or butter to keep them juicy. I avoid microwaving too long to prevent the lamb from drying out.

FAQs

What’s the best cut of lamb for this recipe?

I usually use rib or loin chops because they’re tender and cook quickly. Thicker chops work too, but they’ll need a little more time.

How do I know when the lamb is done?

I use a meat thermometer for accuracy. Medium-rare is around 130°F (54°C) and medium is closer to 140°F (60°C). I let them rest to finish cooking.

Can I use dried herbs instead of fresh?

Yes, I use dried herbs in a pinch—about 1/3 the amount of fresh. But fresh rosemary or thyme gives the butter sauce the best flavor.

Should I trim the fat from the lamb chops?

I usually leave a little fat on—it adds flavor and crisps up nicely when seared. I trim only if there’s an excessive layer.

What sides go well with garlic butter lamb chops?

I like serving them with mashed potatoes, roasted vegetables, couscous, or a fresh green salad to balance the richness.

Conclusion

Juicy garlic butter lamb chops are one of my favorite ways to elevate a meal without complicating it. The rich sear, the savory garlic butter, and the tender meat come together in just minutes for a dish that feels luxurious but is easy to make. Whether I’m cooking for myself or someone else, this recipe always makes dinner feel special.