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A perfectly centered vertical side-angle close-up of two juicy garlic butter lamb chops on a white plate, garnished with fresh parsley and a lemon wedge, highlighting their thickness and succulent texture

Perfect Juicy Garlic Butter Lamb Chops

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Unlock the secret to restaurant-quality lamb chops right in your own kitchen! These succulent lamb chops are pan-seared to a beautiful crust, then lovingly basted in a fragrant, rich garlic-herb butter until unbelievably tender and juicy. A true weeknight wonder that tastes like a special occasion.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 lamb loin chops (about 1.5 inches thick)
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 sprigs fresh rosemary, roughly chopped
  • 2 sprigs fresh thyme, leaves picked
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp fresh lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the lamb chops completely dry with paper towels. This is crucial for a good sear! Season generously on both sides with sea salt and freshly ground black pepper.
  2. Heat olive oil in a large, heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat until shimmering. Once hot, carefully add the lamb chops to the pan, ensuring not to overcrowd; cook in batches if necessary.
  3. Sear the lamb chops for 3-4 minutes per side for a beautiful golden-brown crust. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C).
  4. Reduce the heat to medium-low. Add the butter, minced garlic, fresh rosemary, and fresh thyme to the skillet. Allow the butter to melt and the garlic to become fragrant, about 30 seconds.
  5. Tilt the pan slightly and use a spoon to continuously baste the lamb chops with the melted garlic butter and herbs for 2-3 minutes, ensuring they are thoroughly coated and infused with flavor. A meat thermometer is your best friend here: remove lamb at 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium.
  6. Transfer the lamb chops to a cutting board. Drizzle with fresh lemon juice and tent loosely with foil. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite of your juicy garlic butter lamb chops is tender and flavorful. Garnish with fresh chopped parsley if desired.

Notes

For best results, use thick-cut lamb chops (at least 1.5 inches) as they are easier to get a good sear on without overcooking the interior. Always rest your meat; it makes all the difference! Serve these incredible lamb chops with creamy mashed potatoes, roasted asparagus, or a fresh side salad to complete your meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pan-Seared & Roasted
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 2 chops
  • Calories: 420
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 110mg

Find it online: https://cookreel.com/juicy-garlic-butter-lamb-chops/

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