Lamb Chops in Creamy Garlic Sauce: A Weeknight Treat (Print Version)

Lamb Chops in Creamy Garlic Sauce transform weeknights. Tender lamb, rich garlic cream. My family's favorite, surprisingly simple for a fancy meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Meat-based

# Ingredients:

→ Main Stars

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Heavy Cream (1 cup)
03 - Chicken Broth (1/2 cup)
04 - Unsalted Butter (2 tablespoons)

→ Flavor Boosters

05 - Garlic Cloves (6-8, minced)
06 - Fresh Rosemary (1 tablespoon, chopped)
07 - Dijon Mustard (1 teaspoon)
08 - Lemon Juice (1 tablespoon, fresh)

→ Seasonings

09 - Kosher Salt
10 - Freshly Ground Black Pepper

→ Finishing Touches

11 - Fresh Parsley (2 tablespoons, chopped)

# Instructions:

01 - First things first, take your lamb chops out of the fridge about 20-30 minutes before you plan to cook them. This helps them cook more evenly. Then, and this is crucial, pat them *super* dry with paper towels. Remember my mistake? You want a beautiful sear, not a steamy sad chop. Season them generously on both sides with kosher salt and freshly ground black pepper. Don't be shy here; the seasoning makes all the difference for the final taste. You should see a nice, even coating of seasoning on each chop, ready for that hot pan.
02 - Grab a heavy-bottomed skillet, cast iron is my absolute favorite for this, and heat it over medium-high heat. Add a tablespoon of unsalted butter and let it melt until it's foamy and just starting to brown – that's flavor, baby! Carefully place the seasoned lamb chops in the hot skillet, making sure not to overcrowd the pan. You might need to do this in batches. Sear for about 3-4 minutes per side for medium-rare, or longer if you prefer them more done. You're looking for a gorgeous, golden-brown crust. I sometimes get impatient and flip too early, but resist the urge for that perfect sear!
03 - Once your lamb chops have that beautiful crust and are cooked to your liking, transfer them to a plate or cutting board and tent them loosely with foil. This resting period is SO important! It allows the juices to redistribute throughout the meat, keeping it tender and juicy. If you cut into them too soon, all those lovely juices will just run out, and we don't want that. While they rest, your kitchen should be smelling absolutely divine, a mix of seared meat and butter – honestly, one of my favorite smells.
04 - Now for the star of the show, the creamy garlic sauce! In the same skillet (don't clean it, those browned bits are flavor!), add the remaining tablespoon of butter. Reduce the heat to medium-low. Add your minced garlic and chopped fresh rosemary. Sauté for about 1 minute, until fragrant. Be super careful not to burn the garlic – burnt garlic tastes bitter, and we want sweet, aromatic goodness! You'll smell it transforming from raw garlic to something warm and inviting, a real moment of kitchen magic.
05 - Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon – that's called deglazing, and it adds so much flavor to your Lamb Chops in Creamy Garlic Sauce. Let it simmer for a couple of minutes until it reduces slightly. Then, stir in the heavy cream and Dijon mustard. Bring it to a gentle simmer again, stirring occasionally, and let it cook for 3-5 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon. I always taste it here and adjust the salt and pepper, sometimes adding a little more Dijon if it needs a kick.
06 - Once the creamy garlic sauce is beautifully thickened, remove the skillet from the heat. Stir in the fresh lemon juice – this brightens the whole dish and cuts through the richness, it's a game-changer! Taste one last time and adjust seasonings if needed. Return the rested lamb chops to the skillet, spooning that incredible sauce over them. Garnish generously with fresh chopped parsley. The final presentation should look vibrant and inviting, with that creamy sauce clinging to the tender lamb. Serve immediately and prepare for happy sighs!

# Notes:

01 - Always pat your lamb chops dry before searing for that perfect crust – I learned this the hard way!
02 - Storing the sauce separately from the lamb helps maintain its texture; reheat gently on the stove.
03 - If you don't have fresh rosemary, dried works, but use about a third of the amount for potency.
04 - Serve these with creamy mashed potatoes or crusty bread to soak up every last drop of that incredible sauce!

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron preferred)
02 - Tongs
03 - Cutting board
04 - Small bowl for prep

# Nutrition (Per Serving):

Calories: 550
Total Fat: 45g
Total Carbohydrate: 8g
Protein: 30g

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