Juicy garlic butter lamb chops are an elegant yet surprisingly simple dish that turns tender lamb into something truly spectacular with just a few quality ingredients. These chops are seared to perfection with a beautiful caramelized crust, then finished with a glossy garlic-herb butter that melts over the hot meat, creating an instant sauce that’s aromatic, rich, and absolutely irresistible. Lamb chops cook quickly, making them perfect for weeknight dinners when you want something special, yet they’re impressive enough for entertaining guests or celebrating occasions. The key is choosing good quality chops, not overcooking them, and finishing with that magical garlic butter that elevates everything. Whether you’re a lamb lover looking for a new preparation method or someone who wants to try cooking lamb for the first time, this recipe delivers steakhouse-quality results that will make you look like a professional chef.
Serving Quantity: Serves 4 people
Cooking Time: 30 minutes (including 10 minutes prep time, 15 minutes cooking time, and 5 minutes resting time)
1. Ingredients for Lamb Chops
- Eight lamb rib chops or loin chops (about 2 pounds total, 1 to 1.5 inches thick)
- Two tablespoons olive oil
- One and one-half teaspoons coarse salt
- One teaspoon black pepper, freshly ground
- One teaspoon dried rosemary (or one tablespoon fresh)
- One teaspoon dried thyme (or one tablespoon fresh)
- Half teaspoon garlic powder
2. Ingredients for Garlic Butter
- Four tablespoons unsalted butter, softened
- Four cloves garlic, minced very finely
- Two tablespoons fresh parsley, finely chopped
- One tablespoon fresh rosemary, finely chopped
- One teaspoon fresh thyme leaves
- One teaspoon lemon zest
- Half teaspoon Dijon mustard
- Quarter teaspoon salt
- Pinch of black pepper
3. Prepare the Lamb Chops
Remove the lamb chops from the refrigerator 20 to 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout. Pat each chop completely dry on both sides with paper towels. Any moisture on the surface will prevent proper browning and searing. If there’s excessive fat around the edges, you can trim some of it, but leave a thin layer as it adds flavor and helps keep the meat moist during cooking.
4. Make the Garlic Butter
While the lamb is coming to room temperature, prepare your garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped rosemary, thyme leaves, lemon zest, Dijon mustard, salt, and pepper. Use a fork to mash everything together thoroughly until all the herbs and garlic are evenly distributed throughout the butter. The butter should be speckled with green herbs and smell incredibly aromatic. Set aside at room temperature so it stays soft and spreadable.
5. Season the Lamb Chops
Drizzle the olive oil over both sides of each lamb chop and rub it in with your hands to coat evenly. In a small bowl, mix together the coarse salt, black pepper, dried rosemary, dried thyme, and garlic powder. Sprinkle this seasoning mixture generously over both sides of each lamb chop, pressing it in gently with your fingers so it adheres well. Don’t be timid with seasoning. Lamb has a robust flavor that can handle bold spices, and proper seasoning is what separates good lamb from great lamb.
6. Heat Your Pan
Heat a large, heavy skillet, preferably cast iron, over medium-high heat for about 3 minutes until it’s very hot. You want the pan hot enough that when you add the lamb, it immediately sizzles and starts to sear. To test if it’s ready, flick a tiny drop of water into the pan. It should sizzle and evaporate immediately. A properly heated pan is crucial for developing that beautiful brown crust on the lamb. Add one tablespoon of olive oil to the hot pan and swirl to coat.
7. Sear the Lamb Chops
Carefully place the seasoned lamb chops in the hot pan, making sure not to crowd them. You want at least an inch of space between each chop for proper browning. If your pan isn’t large enough, cook them in two batches rather than crowding them, which would cause them to steam instead of sear. Let the chops cook undisturbed for 3 to 4 minutes. Don’t move them or flip them early. They need time to develop that gorgeous caramelized crust.
8. Flip and Continue Cooking
After 3 to 4 minutes, the lamb chops should release easily from the pan and have a beautiful brown crust. Use tongs to flip each chop to the other side. Cook for another 3 to 4 minutes for medium-rare, or 4 to 5 minutes for medium. The exact time depends on the thickness of your chops. For the most accurate results, use an instant-read thermometer inserted into the thickest part of the meat, avoiding bone. Aim for 125-130 degrees for medium-rare, 130-140 degrees for medium.
9. Baste with Garlic Butter
Once the lamb chops are almost done cooking on the second side, reduce the heat to medium-low. Add about half of the garlic butter to the pan, dropping spoonfuls around the chops. As the butter melts and begins to foam, use a spoon to continuously baste the lamb chops with the melting garlic butter. Tilt the pan slightly to pool the butter and use your spoon to scoop it up and pour it over the chops repeatedly. This basting adds incredible flavor and creates a beautiful glossy finish. Continue basting for about 1 minute.
10. Check for Doneness
Insert an instant-read thermometer into the thickest part of one of the lamb chops to check the internal temperature. Remember that the temperature will rise another 5 degrees during resting, so remove the chops when they’re about 5 degrees below your target temperature. For perfectly pink, juicy lamb, remove them at 125 degrees. They’ll reach 130 degrees after resting, which is perfect medium-rare. Lamb is best served medium-rare to medium, as cooking it beyond that can make it tough and dry.
11. Rest the Lamb Chops
Transfer the cooked lamb chops to a clean plate or cutting board. Top each chop with a small pat of the remaining garlic butter. The heat from the lamb will melt it into a delicious sauce. Tent the chops loosely with aluminum foil and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat. If you cut into them immediately, all those flavorful juices will run out and your lamb will be less juicy. Be patient during this step.
12. Deglaze the Pan (Optional)
While the lamb is resting, you can make a quick pan sauce if you like. Add a quarter cup of red wine, white wine, or beef broth to the hot pan with all those delicious browned bits and garlic butter. Use a wooden spoon to scrape up all the fond from the bottom. Let it simmer for about 2 minutes until slightly reduced and syrupy. This creates an extra flavorful sauce to drizzle over the lamb chops when serving. Taste and adjust seasoning with salt and pepper.
13. Plate and Serve
Arrange two lamb chops on each dinner plate, positioning them attractively. If you made the pan sauce, drizzle it over and around the chops. Spoon any melted garlic butter from the resting plate over the lamb as well. Garnish with extra fresh herbs like rosemary sprigs or parsley for a beautiful presentation. The lamb chops should have a gorgeous brown exterior with a pink, juicy center. Each bite should be tender, flavorful, and aromatic with garlic and herbs.
14. Serving Suggestions
Garlic butter lamb chops pair beautifully with a variety of sides. Serve them with creamy mashed potatoes, roasted baby potatoes, or potato gratin to soak up that incredible garlic butter. Roasted vegetables like asparagus, Brussels sprouts, carrots, or green beans complement the rich meat perfectly. A mint chimichurri or yogurt sauce on the side provides a fresh, tangy contrast. Couscous, rice pilaf, or quinoa make excellent grain accompaniments. A simple arugula salad with lemon vinaigrette adds brightness and cuts through the richness.
15. Grilling Alternative
Lamb chops are also fantastic on the grill. Preheat your grill to high heat, around 450 to 500 degrees. Season the lamb chops the same way, then grill for 3 to 4 minutes per side for medium-rare. During the last minute of cooking, brush the chops generously with the garlic butter. Remove from the grill, top with more garlic butter, and let rest for 5 minutes before serving. The high heat of the grill creates beautiful char marks and a smoky flavor that’s wonderful with lamb.
16. Wine Pairing
Lamb pairs exceptionally well with medium to full-bodied red wines. Consider serving a Cabernet Sauvignon, which has the structure to stand up to the rich meat and herbs. Syrah or Shiraz brings peppery notes that complement the garlic and rosemary beautifully. A Merlot offers softer tannins while still providing enough body. For something different, try a Malbec with its dark fruit flavors, or a Côtes du Rhône with its blend of herbs and spice that echo the flavors in the dish.
17. Nutrition Information Per Serving (2 chops)
- Calories: 485
- Total fat: 38 grams
- Saturated fat: 16 grams
- Cholesterol: 145 milligrams
- Sodium: 980 milligrams
- Total carbohydrates: 2 grams
- Dietary fiber: 0 grams
- Sugars: 0 grams
- Protein: 34 grams
18. Helpful Tips for Perfect Juicy Garlic Butter Lamb Chops
- Bring lamb chops to room temperature before cooking for the most even doneness from edge to center.
- Pat the meat completely dry before seasoning to ensure proper browning and crust formation.
- Use a meat thermometer to check doneness rather than cutting into the meat and losing precious juices.
- Don’t overcook lamb chops beyond medium or they’ll become tough and dry, losing their tender texture.
- Let the chops rest after cooking so the juices redistribute and stay in the meat when you cut into it.
- Make the garlic butter ahead and refrigerate it for up to a week for quick weeknight meals.
- If your lamb chops have a thick fat cap, score it in a crosshatch pattern to prevent curling during cooking.
- Use fresh herbs in the garlic butter whenever possible for the brightest, most aromatic flavor.
- Save any leftover garlic butter to use on steaks, chicken, fish, or vegetables throughout the week.
- Try adding a teaspoon of mint to the garlic butter for a classic lamb and mint flavor combination.
