Garlic Butter Lamb Chops
Juicy lamb chops seared to a golden crust and finished with a rich garlic butter sauce. This simple yet elegant recipe delivers tender, flavorful meat with restaurant-quality results at home.
Ingredients
Lamb and Marinade
- 2 lb lamb rib chops about 8 pieces, Frenched
- 5 cloves garlic finely pressed
- 3 tbsp olive oil for marinade
- 2 tbsp fresh parsley chopped
- 2 tsp Tabasco sauce
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 0.25 tsp dried thyme
Cooking
- 1 tbsp olive oil for searing
Pan Sauce
- 0.5 cup chicken or beef stock
- 2 tbsp unsalted butter softened
Instructions
- Pat the lamb chops dry with paper towels and trim if needed. Slice into even pieces if not pre-cut.
- In a bowl, mix garlic, olive oil, parsley, Tabasco sauce, salt, pepper, and thyme to create the marinade.
- Coat the lamb chops evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb from the fridge 30 minutes before cooking to bring to room temperature.
- Heat a skillet over high heat and add olive oil. Sear lamb chops for 2–4 minutes per side until a golden crust forms.
- Transfer the lamb chops to a plate, cover loosely with foil, and rest for 5 minutes.
- In the same pan, remove excess oil and add stock. Simmer for 2 minutes while scraping browned bits.
- Turn off heat and stir in butter until the sauce becomes smooth and glossy.
- Serve lamb chops topped with the garlic butter sauce and garnish with fresh parsley.
Notes
Avoid overcooking to keep lamb tender. Remove from heat slightly before desired doneness as it continues to cook while resting. Do not overcrowd the pan to ensure a proper sear. Serve with mashed potatoes, roasted vegetables, or a fresh salad for balance.
Nutrition Facts (Per Serving)
Garlic and Herb Crusted Lamb Chops Recipe- Calories: 570
- Fat: 41 g
- Saturated Fat: 13 g
- Trans Fat: 0.2 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 20 g
- Cholesterol: 165 mg
- Sodium: 809 mg
- Potassium: 664 mg
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Sugar: 0.1 g
- Protein: 46 g
- Vitamin A: 352 IU
- Vitamin C: 5 mg
- Calcium: 44 mg
- Iron: 4 mg