The true magic of these garlic butter lamb chops lies in the simplicity of the ingredients and the precise searing technique, which locks in the flavor and juiciness. As the garlic butter melds into the chops, it enriches the meat with a deep, savory flavor, while the high-heat sear creates a caramelized crust that contrasts perfectly with the tender, juicy center. Each bite reveals a burst of garlic and butter, balanced by the mild, earthy richness of the lamb. A quick recipe that’s full of gourmet flair, this dish is perfect for elevating any meal with minimal effort.
Ingredients:
- 4 lamb chops, about 1-1.5 inches thick
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary leaves (optional for garnish)
Instructions:
- Prepare the Lamb Chops: Begin by patting the lamb chops dry with paper towels to remove any excess moisture. Season both sides of each lamb chop generously with salt and black pepper, pressing the seasoning gently to adhere. Let the lamb chops sit at room temperature for 15-20 minutes. This ensures even cooking and enhances the lamb’s natural flavor.
- Preheat the Pan: Heat a heavy skillet or cast-iron pan over medium-high heat until it’s very hot, which usually takes about 2-3 minutes. The skillet needs to be well-heated to create a perfect sear on the lamb chops.
- Sear the Lamb Chops: Add 1 tablespoon of butter to the pan. As soon as the butter melts and begins to bubble, place the lamb chops in the skillet. Allow the chops to cook without moving them for 3-4 minutes on the first side, or until they develop a deep, golden-brown crust. Flip the chops and sear the other side for another 3-4 minutes.
- Add Garlic Butter: Lower the heat to medium. Add the remaining butter and minced garlic to the skillet. As the butter melts, baste the lamb chops by spooning the melted garlic butter over the tops of the chops. Continue basting and cooking for an additional 2-4 minutes, depending on the desired level of doneness:
- For rare: 125°F (about 2 minutes more).
- For medium-rare: 135°F (3-4 minutes more).
- For medium: 145°F (4-5 minutes more).
- Rest and Serve: Remove the lamb chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute. Garnish with fresh thyme or rosemary if desired and serve immediately.
