Garlic Butter Lamb Chops

Directions

1. Remove the lamb chops from the refrigerator 20–30 minutes before cooking to bring them to room temperature.
2. Pat the chops dry with paper towels on a paper towel-lined cutting board. Season generously with salt and pepper.
3. Heat a dry 12-inch cast-iron skillet over medium-high heat. Place each chop fat side down, using tongs to balance and press them so the fat renders and becomes crisp and brown, about 5 minutes.
4. Lay the chops flat on one of their sides and cook for an additional 3 minutes until browned, then flip and cook the other side.
5. Reduce the heat to medium-low. Pour off most of the rendered lamb fat, leaving just enough to coat the pan. Add the butter, garlic, and thyme, stirring until the butter foams. Spoon the garlic-thyme butter over the chops for about a minute.
6. Transfer the lamb chops to a serving dish and pour the remaining butter sauce over the top. Serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–5 (depending on portion size)
Difficulty: Medium

Variations & Substitutions

• Use rosemary instead of thyme for a more earthy flavor.
• For a spicy twist, add a pinch of crushed red pepper flakes to the butter sauce.
• Substitute ghee or olive oil for butter if avoiding dairy.
• Pair with a balsamic glaze drizzle for a slightly sweet finish.

Serving Suggestions