Garlic Butter Lamb Chops Recipe

Why You’ll Love This Recipe

I love that this recipe feels fancy but is incredibly simple. The garlic butter sauce infuses the lamb with deep flavor while keeping it juicy and tender. It’s a one-pan dish that’s ready in under 30 minutes, which means I can make it for a quick weeknight dinner or serve it to guests and still have time to enjoy the evening. It pairs beautifully with everything from mashed potatoes to roasted veggies or a simple salad.

Ingredients

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

For The Lamb Chops

• Lamb rib or loin chops

• Olive oil

• Salt and pepper

• Fresh rosemary or thyme (optional, for extra flavor)

For The Garlic Butter Sauce

• Unsalted butter

• Garlic cloves, minced

• Lemon juice

• Fresh parsley, chopped

• Crushed red pepper flakes (optional, for a hint of heat)

Directions

1. I start by patting the lamb chops dry and seasoning both sides generously with salt and pepper.

2. I heat olive oil in a large skillet over medium-high heat and sear the lamb chops for about 3–4 minutes per side until browned and cooked to my desired doneness. I remove them from the skillet and let them rest.

3. In the same skillet, I lower the heat and add the butter. Once melted, I stir in the garlic and cook until fragrant, about 30 seconds.

4. I add lemon juice, chopped parsley, and a pinch of red pepper flakes (if using), then return the lamb chops to the pan and spoon the sauce over them.

5. I cook for another 1–2 minutes to let the flavors meld, then serve hot.

Servings And Timing

This recipe serves 2 to 4 people. It takes about 5–10 minutes to prep and 15–20 minutes to cook, so it’s usually ready to eat in under 30 minutes.

Variations

Sometimes I add a splash of white wine or chicken broth to the sauce for extra depth. I’ve also tried adding Dijon mustard or swapping parsley for mint for a different twist. For a richer flavor, I finish the dish with a small knob of cold butter right before serving.

Storage/Reheating

Leftover lamb chops can be stored in the fridge for up to 3 days. I reheat them gently in a skillet over low heat, spooning the leftover garlic butter over the top to keep them moist. I avoid microwaving, which can dry them out.

FAQs

What Cut Of Lamb Should I Use?

I prefer rib chops or loin chops for this recipe—they’re tender and quick-cooking. I ask the butcher to French them for a more elegant presentation.

How Do I Know When Lamb Is Done?

I use a meat thermometer—125°F for rare, 135°F for medium-rare, and 145°F for medium. I let the chops rest for a few minutes after cooking to retain their juices.

Can I Grill The Lamb Chops Instead?

Yes, I’ve grilled them before and just made the garlic butter sauce separately to drizzle over the top. It works perfectly.

Is This Recipe Keto-Friendly?

Yes, it’s naturally low-carb and fits well into keto or paleo diets. I pair it with cauliflower mash or sautéed greens to keep it keto.

Can I Make This With Other Meats?

Absolutely. I’ve used this same garlic butter method with steak, pork chops, and even chicken thighs—it’s a versatile flavor base.

Conclusion

Garlic Butter Lamb Chops are a quick, elegant meal that delivers big flavor with minimal effort. The pan-seared lamb is juicy and tender, and the rich, garlicky butter sauce makes it taste like I spent hours in the kitchen. Whether I’m cooking for myself or entertaining, this recipe always hits the mark.