Garlic Butter Lamb Chops (Print Version)
# Ingredients:
→ Lamb
01 -
4-6 lamb loin or rib chops, approximately 2.5–4 cm thick, visible fat trimmed as desired
→ Aromatics and Herbs
02 -
4–6 fresh garlic cloves, finely minced
03 -
1 tablespoon fresh rosemary leaves, finely chopped (or 1 teaspoon dried rosemary)
04 -
1 tablespoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
→ Cooking Fats
05 -
50 g unsalted butter
06 -
1–2 tablespoons extra virgin olive oil (optional)
→ Seasoning
07 -
Kosher salt or sea salt, to taste
08 -
Freshly ground black pepper, to taste
→ Finishing
09 -
1–2 tablespoons fresh lemon juice (optional)
# Instructions:
01 -
Remove lamb chops from refrigeration 20–30 minutes prior to cooking to temper. Pat completely dry with paper towels to eliminate moisture and ensure a superior sear. Season both sides liberally with salt and freshly ground black pepper, distributing evenly.
02 -
While lamb reaches room temperature, mince garlic cloves finely. Chop rosemary and thyme leaves. Set aside the prepped aromatics for quick access during cooking.
03 -
Place a heavy-bottomed skillet over medium-high heat until properly preheated. Add olive oil (if using) and allow to heat, then add unsalted butter. Melt butter, swirling to combine. Arrange seasoned lamb chops in a single layer, avoiding overcrowding; sear for 3–4 minutes per side for medium-rare, or 4–5 minutes per side for medium, until a golden-brown crust develops. Work in batches if necessary.
04 -
With both sides seared, reduce heat to medium. Scatter minced garlic and chopped herbs around the lamb. Continuously baste chops with the aromatic butter using a spoon, cooking for an additional 2–3 minutes as garlic becomes fragrant and lightly golden.
05 -
Utilise an instant-read meat thermometer inserted into the thickest section of the chop (not touching bone) to verify internal temperature: 54–57°C for medium-rare, 57–60°C for medium, 60–63°C for medium-well, or above 63°C for well done. Remove from pan once desired doneness is achieved.
06 -
Tent chops loosely with foil and rest 5–10 minutes. If desired, drizzle fresh lemon juice over just before serving. Spoon pan sauce over chops and serve immediately.
# Notes:
01 -
Resting the lamb after cooking is essential; it allows juices to redistribute for optimal tenderness and prevents drying.
02 -
Ensure the skillet is adequately heated before searing to maximize browning and flavor development.