20-Minute Garlic Butter Pan Seared Lamb Chops (Print Version)
Quick garlic butter pan-seared lamb chops ready in 20 minutes. Juicy, tender lamb with rich flavor, perfect for a fast and elegant weeknight meal.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free
# Ingredients:
→ The Star & Searing Foundation
01 -
4 (about 1 1/2 lbs) lamb loin chops, trimmed
02 -
2 tbsp extra virgin olive oil
03 -
Salt and freshly ground black pepper to taste
→ Aromatic Butter Infusion
04 -
4 tbsp unsalted butter
05 -
4 cloves garlic, minced
06 -
1 tbsp fresh rosemary, chopped
07 -
1 tsp fresh thyme leaves
08 -
1/4 tsp red pepper flakes (optional)
→ Bright Finish & Pan Sauce Base
09 -
1/4 cup low-sodium chicken broth
10 -
1/2 lemon, for juice and zest
11 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Trim any excess fat from the 4 (about 1 1/2 lbs) lamb loin chops. Pat them dry with paper towels. Season generously on all sides with salt and freshly ground black pepper to taste. This careful preparation sets up your Garlic Butter Pan Seared Lamb Chops (20-Minutes) for optimal flavor.
02 -
Heat 2 tbsp extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms, achieving a beautiful finish for your Garlic Butter Pan Seared Lamb Chops (20-Minutes).
03 -
Once seared to your desired doneness, remove the lamb chops from the skillet and transfer them to a clean plate. Tent loosely with aluminum foil and let them rest for at least 5 minutes. This crucial resting period ensures juicy and tender Garlic Butter Pan Seared Lamb Chops (20-Minutes).
04 -
Reduce the heat to medium-low. Add 4 tbsp unsalted butter to the same skillet, allowing it to melt. Stir in 4 cloves minced garlic, 1 tbsp chopped fresh rosemary, 1 tsp fresh thyme leaves, and 1/4 tsp red pepper flakes (if using). Cook for 1-2 minutes until the garlic is fragrant and the herbs release their aroma.
05 -
Pour in 1/4 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon to incorporate them into the sauce. Squeeze in the juice from 1/2 lemon and add a pinch of lemon zest. Simmer the sauce for 1 minute to slightly reduce.
06 -
Return the rested lamb chops to the skillet, turning them gently to coat in the aromatic garlic butter pan sauce. Garnish with 2 tbsp chopped fresh parsley. Serve your exquisite Garlic Butter Pan Seared Lamb Chops (20-Minutes) immediately with your favorite sides.
# Notes:
01 -
For perfect doneness, use a meat thermometer: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Remember, the temperature will rise a few degrees while resting.
02 -
No fresh rosemary or thyme? Substitute with 1/2 tsp dried rosemary and 1/4 tsp dried thyme, adding them with the garlic to allow them to rehydrate and release their flavor.
03 -
These lamb chops pair wonderfully with roasted asparagus, creamy mashed potatoes, or a simple side salad for a complete and satisfying meal.
04 -
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking.
# Tools You'll Need:
01 -
Large cast iron skillet
02 -
Tongs
03 -
Cutting board
04 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 540 kcal
Total Fat: 40 g
Total Carbohydrate: 2 g
Protein: 42 g