Description
This Garlic Butter Lamb Chops recipe delivers tender, juicy lamb loin chops seared to perfection with a crispy fat cap and infused with fragrant garlic and fresh thyme butter sauce. Perfect for a gourmet stovetop meal, these lamb chops offer rich, savory flavors with an easy cooking method that highlights the natural taste of the meat.
Ingredients
Scale
Meat
- 5 lamb loin chops
- Salt and black pepper, to taste
Butter Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
- Prepare the Lamb Chops: Remove the lamb loin chops from the fridge 20-30 minutes before cooking to bring them to room temperature. Place the chops on a paper towel-lined cutting board and pat them dry thoroughly to ensure a good sear. Season both sides generously with salt and black pepper.
- Render the Fat Side: Heat a dry 12-inch cast iron skillet over medium-high heat until hot. Place the lamb chops with the narrow fat side down first using tongs to balance and press them down firmly. Cook this side for about 5 minutes to render the fat and achieve a crisp, golden-brown texture.
- Sear the Lamb Chops: Once the fat has rendered, lay the chops flat on one of their sides in the skillet. Cook for 3 minutes until browned, then flip and cook the other side for another 3 minutes. This will create a flavorful crust while cooking the chops to medium-rare to medium doneness.
- Add Garlic-Thyme Butter: Reduce the heat to medium-low and carefully spoon off most of the rendered lamb fat from the skillet. Add 2 tablespoons of butter, the minced garlic, and chopped thyme to the pan. Stir the butter gently until it foams and becomes fragrant, then spoon the garlic-thyme butter over the lamb chops continuously for about a minute to infuse flavor and baste the meat.
- Serve: Transfer the lamb chops to a serving dish and generously pour the garlic-thyme butter sauce over the top. Serve immediately and enjoy the rich, aromatic flavors.
Notes
- For deeper flavor, marinate the lamb chops in the garlic, herbs, and butter mixture for at least 30 minutes before cooking.
- Let the cooked lamb chops rest for a few minutes before cutting to retain their juiciness and tenderness.
- Avoid moving the lamb chops around too much during searing to allow a nicely caramelized crust to develop.
- Storage: Cool lamb chops to room temperature then place in an airtight container. Store in the refrigerator for 3 to 4 days.
- Reheating: Reheat in a 350°F oven for 5 to 10 minutes per side covered with foil, adding a splash of stock or garlic butter to maintain moisture.
