Pan-Seared Lamb Chops with Garlic Herb Butter

Name: Pan-Seared Lamb Chops with Garlic Herb Butter
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 pieces lamb loin or rib chops (1 inch thick); 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons unsalted butter (divided); 3 cloves garlic (minced); 1 tablespoon fresh thyme leaves; 1 tablespoon fresh parsley (chopped)

30 min 4 servings Medium

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Quick-cooking lamb chops seared perfectly with garlic and thyme butter.

Prep

10 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Lamb chops are a show-stopping dish that can easily be made at home, bringing a touch of sophistication to your dinner table. With their rich flavour and tender texture, lamb chops are perfect for a special occasion or a weeknight treat. This recipe focuses on the classic method of pan-searing, which locks in the juices of the lamb while creating a delicious crust. The addition of garlic herb butter elevates the dish, adding aromatic layers of flavour that complement the lamb beautifully.

Instructions

Prepare the lamb chops

Pat the lamb chops dry with paper towels. Season both sides with salt and black pepper.

Pro tip: Drying the lamb chops helps to achieve a better sear.

Preheat the pan

Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes.

Pro tip: A hot pan is essential for a good sear.

Sear the lamb chops

Add 2 tablespoons of butter to the pan. Once melted and foaming, add the lamb chops. Sear for 3-4 minutes per side for medium-rare (internal temperature of 145°F / 63°C).

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

Add garlic and herbs

In the last minute of cooking, add the minced garlic, thyme, and remaining butter to the pan. Baste the lamb chops with the melted garlic herb butter.

Pro tip: Tilt the pan to collect the butter and spoon it over the chops for rich flavours.

Rest the lamb chops

Remove the lamb chops from the pan and let them rest on a warm plate for 5 minutes.

Pro tip: Resting allows the juices to redistribute, ensuring juicy chops.

Garnish and serve

Garnish the lamb chops with chopped parsley before serving.

Pro tip: Serve immediately for the best flavour.

💡

Tips & Tricks

Choose lamb chops that are at least 1 inch thick for optimal juiciness.
Ensure your pan is hot before adding the lamb to achieve a good sear.
Use a meat thermometer to check the internal temperature for perfect doneness.

Frequently Asked Questions

How to cook lamb chops?

Lamb chops can be cooked by pan-searing them for 3-4 minutes per side until they reach an internal temperature of 145°F / 63°C for medium-rare.

What is the best way to sear lamb chops?

The best way to sear lamb chops is to use a hot cast-iron skillet with butter, searing for 3-4 minutes per side.

What temperature should lamb chops be cooked to?

Lamb chops should be cooked to an internal temperature of 145°F / 63°C for medium-rare.

How thick should lamb chops be for searing?

Lamb chops should be at least 1 inch thick for optimal searing and juiciness.

Can I use dried herbs instead of fresh for the garlic herb butter?

Yes, you can use dried herbs, but reduce the quantity by half as dried herbs are more concentrated.

Serving Suggestions

Serve these pan-seared lamb chops with garlic herb butter alongside a side of roasted vegetables or a fresh salad for a complete meal. Pair with a robust red wine, such as Cabernet Sauvignon or Merlot, to enhance the flavours of the lamb. These lamb chops can be prepared ahead by marinating them with herbs and garlic a few hours before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

Nutrition per serving

320

Calories

20g

Protein

26g

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