Juicy Garlic Butter Lamb Chops
Indulge in the exquisite flavor of these perfectly seared Juicy Garlic Butter Lamb Chops. This recipe transforms simple lamb ribs into a gourmet experience with a rich, aromatic butter, garlic, and rosemary basting. Quick enough for a weeknight yet impressive enough for a special occasion, these chops are guaranteed to be tender, succulent, and bursting with savory goodness.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
32 minutes
Servings
4 servings (2 chops per person)
Keywords
Why This Recipe Delivers
- Achieves a restaurant-quality sear and incredibly juicy interior.
- Infused with a rich, aromatic garlic and rosemary butter sauce.
- Ready in under 35 minutes, perfect for busy weeknights or impressive entertaining.
- Features simple yet sophisticated flavors that highlight the lamb.
- Offers a foolproof method for perfectly cooked lamb chops every time.
Ingredients
- 8 rib lamb chops (approximately 600-800 grams / 1.3-1.7 pounds)
- 6 cloves garlic, finely minced
- 4 tablespoons (60 grams / 1/4 cup) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, cut into wedges, for serving
Instructions
- Allow the lamb chops to sit at room temperature for 20-30 minutes before cooking. This crucial step ensures more even cooking from edge to center, resulting in a juicier chop. Immediately before seasoning, pat both sides of the chops thoroughly dry with paper towels; this removes surface moisture, which is key for achieving a beautiful, crisp sear.
- Generously season both sides of the patted-dry lamb chops with salt, freshly ground black pepper, and the optional red pepper flakes. Distribute the seasonings evenly to ensure every bite is flavorful.
- Heat the olive oil in a heavy-bottomed pan, preferably a cast iron skillet, over medium-high heat. Wait until the oil is shimmering and just beginning to smoke, indicating it's hot enough for a proper sear. Carefully add the seasoned lamb chops to the hot skillet in a single layer, ensuring not to overcrowd the pan, which can lower the temperature and steam the meat instead of searing it. Sear for 3-4 minutes per side until each chop develops a rich, golden-brown crust.
- Once seared, reduce the heat to medium. Add the unsalted butter, minced garlic, and chopped fresh rosemary to the skillet. Allow the butter to melt and the garlic and rosemary to become fragrant, infusing the butter with their delightful aromas. Tilt the pan slightly and, using a spoon, continuously baste the lamb chops with this fragrant garlic-butter mixture for 1-2 minutes. This basting process adds immense flavor and helps the chops cook through while remaining incredibly moist.
- Continue cooking and basting until the internal temperature of the lamb chops reaches your desired doneness. For a perfect medium-rare, aim for 54-55 °C (130-131 °F) when measured with an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone. Once the desired temperature is reached, remove the chops from the skillet and transfer them to a cutting board or plate. Tent them loosely with aluminum foil and allow them to rest for 5-7 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, ensuring a tender and succulent result.
- Just before serving, remove the foil and squeeze fresh lemon juice generously over the rested lamb chops. The bright acidity of the lemon cuts through the richness of the lamb and garlic butter, adding a delightful zesty finish. Serve immediately and enjoy!
Tools You’ll Need
- Large cast iron skillet or heavy-bottomed frying pan
- Tongs
- Instant-read meat thermometer
- Cutting board
- Small bowl (for seasoning, optional)
- Measuring spoons and cups
- Sharp knife for mincing garlic and chopping rosemary
Essential Success Tips
- Always bring your lamb chops to room temperature before cooking. This ensures a more even cook and prevents the outside from burning while the inside remains raw.
- Pat the lamb chops thoroughly dry with paper towels. Excess moisture creates steam, which hinders the development of a crispy, flavorful crust.
- Do not overcrowd the pan. Cook the chops in batches if necessary to maintain high heat and achieve a proper sear.
- Use an instant-read thermometer to check doneness accurately. This is the best way to ensure your lamb is cooked precisely to your preference.
- Rest the lamb chops after cooking. This allows the muscle fibers to relax and the juices to redistribute, resulting in a more tender and succulent chop.
Professional Cooking Secrets
- For an extra layer of flavor, consider rendering a piece of lamb fat (from the chops or a separate cut) in the skillet before adding the olive oil. This adds a deeper, richer lamb essence to the pan drippings.
- To make the garlic-rosemary butter even more potent, gently crush the garlic cloves slightly before mincing, and lightly bruise the rosemary sprigs before chopping. This releases more of their essential oils.
- After resting, if you want to add a final flourish, quickly re-sear the chops for 30 seconds per side in the remaining hot garlic butter, being careful not to overcook them, for an incredibly crisp exterior.
Notes
- Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Variations: Experiment with other fresh herbs like thyme or oregano. A splash of white wine or chicken broth can be added with the butter for a slightly different pan sauce.
- Doneness Guide: For rare, cook to 49-51 °C (120-125 °F). For medium, cook to 57-60 °C (135-140 °F). For well-done, cook to 63-66 °C (145-150 °F), though this is not recommended for maintaining juiciness.
Frequently Asked Questions
What kind of lamb chops should I use?
Rib lamb chops, also known as lamb lollipops, are ideal for this recipe due to their tenderness and quick cooking time. Loin chops can also work but may require slightly longer cooking.
Can I use dried rosemary instead of fresh?
While fresh rosemary provides the best flavor, you can substitute 1 teaspoon of dried rosemary for 2 teaspoons of fresh. Remember that dried herbs are more concentrated, so use less.
How do I know when the lamb chops are done without a thermometer?
While a thermometer is highly recommended for accuracy, you can test doneness by gently pressing the lamb. Rare will feel soft, medium-rare will have some spring, and medium will be firmer. However, this method is less reliable.
Nutrition Facts (Per Serving)
Approximate per serving (2 chops): Calories: 480, Protein: 38g, Fat: 35g (Saturated Fat: 15g), Carbohydrates: 2g, Cholesterol: 120mg, Sodium: 650mg.
Allergy Information
Contains dairy (butter). Naturally gluten-free. For a dairy-free version, substitute a plant-based butter alternative or use extra olive oil for searing and a dairy-free oil for basting, though the flavor profile will differ slightly.
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