Lemon Garlic Butter Lamb Chops Recipe – Juicy Pan-Seared Lamb with Garlic & Herbs
These Lemon Garlic Butter Lamb Chops are a restaurant-worthy dish you can make at home in under 30 minutes. Juicy lamb chops are pan-seared to perfection, then finished with a rich, zesty garlic butter infused with fresh lemon juice and herbs. The result is a tender, flavorful main course that’s perfect for romantic dinners, holiday meals, or impressing guests. Serve with roasted vegetables or creamy mashed potatoes for a complete, elegant plate.
Equipment
- Cast iron or heavy skillet
- Tongs
- Meat thermometer
- Zester or microplane
- Knife and cutting board
- Small bowl (for sauce prep)
Ingredients
- 4 lamb chops (rib or loin)
- 3 cloves garlic, minced
- 3 tbsp unsalted butter (e.g., Kerrygold)
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- Salt and pepper to taste
- Optional: ½ tsp chili flakes, 1 tsp Dijon mustard
- Garnish: fresh parsley, lemon wedges
Instructions
- Prep lamb: Pat dry and season with salt, pepper, rosemary, and thyme. Let sit at room temp for 20–30 minutes.
- Sear chops: Heat olive oil in skillet over medium-high. Sear lamb 3–4 minutes per side until golden brown.
- Make sauce: Remove chops. Lower heat, melt butter, add garlic, lemon juice, zest, and optional Dijon or chili flakes.
- Finish: Return chops to pan, spoon sauce over, cook 1–2 minutes more.
- Rest and serve: Let rest 5 minutes. Garnish with parsley and lemon wedges.
Notes
- For smoky flavor, grill chops instead of pan-searing.
- Use mint or oregano instead of rosemary for a Greek-style twist.
- Substitute ghee or olive oil for butter to make it dairy-free.
- Serve with mashed potatoes, couscous, or garlic rice and roasted vegetables.
- Store leftovers in an airtight container for up to 3 days. Reheat gently with broth.
- Fresh lemon juice and zest are essential—avoid bottled juice.