Ingredients
4-6 lamb rib or loin chops
1 tsp kosher salt
1/2 tsp black pepper
1 tsp fresh rosemary, finely chopped (or thyme)
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1 tsp lemon juice (optional, for brightness)
Fresh parsley or rosemary, for garnish
Instructions
Season the lamb: Pat lamb chops dry. Season both sides with salt, pepper, and rosemary.
Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear: Add lamb chops and sear for 3–4 minutes per side for medium-rare (cook longer if desired).
Make garlic butter: Reduce heat to medium-low. Add butter and garlic to the pan. Spoon the melted garlic butter over the lamb for 1–2 minutes until fragrant.
Finish: Drizzle with lemon juice if using. Remove from heat and rest 3 minutes. Garnish and serve.
Notes
Cooking Tips
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Don’t overcrowd the pan: Cook in batches if needed for a proper sear.
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Use a meat thermometer:
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Medium-rare: 130–135°F
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Medium: 135–145°F
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Let them rest: Resting keeps the lamb juicy and tender.
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Garlic timing matters: Add garlic after searing to prevent burning.
Variations
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Herb-Crusted: Add fresh thyme, oregano, or mint to the butter.
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Grilled Version: Grill over medium-high heat 3–4 minutes per side, then finish with garlic butter.
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Spicy Kick: Add red pepper flakes or a pinch of cayenne.
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Mediterranean Style: Finish with crumbled feta and a squeeze of lemon.
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Dairy-Free: Swap butter for extra olive oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg