Garlic Butter Lamb Chops
This Garlic Butter Lamb Chops Recipe is simple, rich, and fast to make for a special dinner or any occasion.
Ingredients
Main Ingredients
- 5 pieces lamb loin chops
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grass-fed butter, melted (use ghee for Whole30)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
Preparation
- Remove the loin chops from the refrigerator 20–30 minutes before cooking to bring them to room temperature. Pat them dry on a paper towel-lined cutting board.
- Season both sides of the chops liberally with kosher salt and freshly ground black pepper.
Cooking
- Heat a dry 12-inch cast-iron skillet over medium-high heat. Position the chops narrow fat side down, using tongs to maintain balance and press down for even rendering of fat, about 5 minutes.
- Once the fat has rendered, lay the chops flat on one side. Cook for 3 minutes until browned, then flip and cook the other side.
- Lower the heat to medium-low and spoon off most of the lamb fat from the skillet.
- Add the melted butter (or ghee), minced garlic, and chopped thyme to the skillet. Stir until the butter foams.
- Spoon the butter mixture over the lamb chops for about a minute.
- Transfer the lamb chops to a serving dish and pour the remaining butter sauce on top. Serve immediately.
Notes
To serve, pair the chops hot with the butter sauce spooned on top. Good sides include roasted potatoes, a simple salad, or green beans. Keep portions small so the meat stays the star. Cool leftovers to room temperature before storing in an airtight container and keep in the fridge up to 3 days. Reheat gently in a skillet over low heat.