Ingredients
Scale
Lamb Chops:
- 4 bone-in lamb chops (about 1-inch thick)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (or ghee for a dairy-free version)
- 5 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice (optional, for a zesty kick)
- 1 teaspoon fresh parsley, chopped (for garnish)
Ingredient Highlights
- Lamb Chops: Lamb is the star of this dish, offering rich flavor and tender meat that sears beautifully in a hot skillet.
- Garlic Butter: The combination of butter (or ghee) and garlic creates a fragrant and flavorful sauce that coats the lamb chops perfectly.
- Rosemary and Thyme: These fresh herbs provide earthy, aromatic notes that enhance the natural flavors of the lamb.
- Lemon Juice (Optional): A squeeze of fresh lemon juice adds a refreshing tang that balances the richness of the garlic butter sauce.
Instructions
Prepare the Lamb Chops:
- Pat the Lamb Chops Dry: Use paper towels to pat the lamb chops dry. This helps achieve a nice sear on the meat.
- Season the Lamb: Season both sides of the lamb chops generously with salt and freshly ground black pepper. For an extra burst of flavor, you can also rub the chops with a little olive oil before seasoning.
Sear the Lamb Chops:
- Heat the Pan: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan and allow it to heat until it shimmers, but not to the point of smoking.
- Sear the Lamb Chops: Place the lamb chops in the hot skillet and sear for 4-5 minutes on each side, depending on the thickness of the chops and your preferred level of doneness. You can cook them for an additional 1-2 minutes per side for more well-done chops.
- Check for Doneness: For medium-rare, aim for an internal temperature of about 125°F (52°C). For medium, cook to 135°F (57°C), and for well-done, aim for 145°F (63°C).
Make the Garlic Butter Sauce:
- Prepare the Garlic Butter: Once the lamb chops are seared to your liking, remove them from the pan and set them aside to rest. Lower the heat to medium, and add the butter (or ghee) to the same skillet, allowing it to melt.
- Add Garlic and Herbs: Add the minced garlic, rosemary, and thyme to the melted butter. Sauté the garlic for about 1 minute, stirring constantly to avoid burning. The garlic should become fragrant and golden.
- Add Lemon Juice (Optional): If you like a bit of tanginess, squeeze the lemon juice into the pan and stir well.
Combine the Lamb Chops with Garlic Butter:
- Coat the Lamb Chops: Return the lamb chops to the skillet, spooning the garlic butter over them. Allow the lamb to cook in the butter for another minute or two, ensuring that the chops are fully coated in the flavorful sauce.
- Rest the Lamb: Remove the lamb chops from the skillet and let them rest for a few minutes to ensure they stay juicy and tender.
Serve:
- Garnish and Serve: Sprinkle fresh parsley over the lamb chops for a pop of color and added freshness. Serve immediately with your favorite side dishes.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 30g
- Carbohydrates: 2g
- Protein: 30g