Garlic Butter Lamb Chops
User Reviews
5
Garlic Butter Lamb Chops
Description
The recipe begins with marinating lamb chops in extra virgin olive oil combined with minced rosemary, thyme, cumin, salt, and black pepper. After an hour in the refrigerator, the chops are brought to room temperature for even cooking. They are seared in a skillet starting with a bit of garlic sautéed in oil for aroma. The chops cook on medium-high heat to develop a crust, then finish on medium heat to desired doneness, typically medium at 130°F after resting.
The pan is cleaned, and butter is melted and infused with remaining garlic for basting. The cooked chops are briefly basted in the garlic butter to enrich flavor and add moisture. Fresh thyme is used as garnish to complement the herb notes.
The chops have a robust herb flavor balanced with the richness of butter and mild spice from cumin. The searing locks in juices, resulting in tender, flavorful meat with a pleasant crust. Serving should consider resting the meat to allow carryover cooking and distribute juices evenly.
Doneness temperatures are critical to ensure tenderness and prevent overcooking, with recommended temperatures provided for rare through well done.
Ingredients
- 4 tbs extra virgin olive oil divided
- 2 tsp rosemary minced
- 2 tsp thyme plus more for garnish, minced
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 8 lamb chop from 1 rack), cut into individual ribs, New Zealand Grass Fed
- 4 tbsp butter divided, unsalted
- 4 garlic minced and divided, cloves
Instructions
- Place 3 tablespoons oil, rosemary, thyme, cumin, salt, and pepper in a small bowl and whisk together.
- Place lamb chops in a baking dish and drizzle with herb mixture.
- Toss together until chops are well and evenly coated.
- Cover and refrigerate for 1 hour.
- Remove chops from refrigerator and allow them to sit out at room temp for about 15 minutes.
- Place a large skillet over medium-high heat and add remaining oil. Add 1 minced garlic clove and sauté for 30 seconds.
- Add lamb chops into skillet and sear for about 3 minutes (this can be done in 2 batches, if needed).
- Flip each chop and sear for 1 minute. Lower heat to medium and continue to cook for another 2 to 3 minutes for medium doneness (with an internal temperature of 130˚F after resting).
- Remove chops from skillet and transfer to a warm plate.
- As chops rest, clean out skillet and return to stovetop. Melt butter over medium heat. Add remaining garlic and sauté for 2 to 3 minutes, until toasted. Place chops baking into skillet and spoon butter over chops. Remove from heat.
- Transfer chops to a serving platter and drizzle with more garlic butter.
- Top chops with fresh thyme and serve.
Notes
- Remove lamb chops from heat 5–7°F before target doneness as they will continue cooking while resting.
- Recommended internal temperatures range from 120°F (rare) to 145°F (well done) for best results.
- Rest chops briefly after cooking to allow juices to redistribute.
- Basting with garlic butter after cooking adds flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 47g | 72% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 180mg | 60% |
| Sodium | 748mg | 31% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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