Classic Garlic Butter Lamb Chops are loaded with rich butter, savory fresh garlic, earthy thyme, and juicy tender meat. They’re the perfect dinner for those who like a little bit of luxury!
These Garlic Butter Lamb Chops are a combination between my favorite Pan-Seared Steak and Garlic Butter Chicken recipes!
They’ve got the elegance of a fine dining dish with the comfort of a home-cooked meal and the ease of a quick skillet dinner. Essentially, they’re like all your favorite special occasion meals wrapped up in one!
Then we add fresh herbs to the pan for some fun color and aroma.
Ingredients in Garlic Butter Lamb Chops
This ingredient lineup stays short on purpose.
How to make Garlic Butter Lamb Chops
This recipe moves fast, so having everything ready makes it feel smooth and stress free.
1. Season the lamb
Pat the lamb chops dry, then season both sides with salt and black pepper. Let them rest briefly at room temperature so they cook evenly.
2. Heat the pan
Place a heavy pan over medium high heat and allow it to get hot. Add one tablespoon of butter and let it melt fully.
3. Sear the first side
Lay the lamb chops in the pan without crowding. Cook for about three minutes until a deep golden crust forms.
4. Flip and add aromatics
Turn the chops and add the remaining butter, minced garlic, and chopped thyme to the pan. Lower the heat slightly.
5. Baste gently
Spoon the melted garlic butter over the lamb while it cooks. Continue for two to three minutes until desired doneness.
6. Rest the lamb
Remove the chops from the pan and let them rest on a plate for a few minutes to keep juices inside.
7. Finish with butter
Spoon the remaining garlic thyme butter over the lamb just before serving.
How to serve Garlic Butter Lamb Chops
These lamb chops pair best with simple sides that let the meat stay front and center. Mashed potatoes soak up the garlic butter beautifully. Roasted vegetables add texture and balance to the plate. A simple salad also works well when you want something fresh alongside the richness.
Serving the chops right after resting keeps them juicy and warm. Extra butter from the pan belongs drizzled over everything for maximum flavor.
Recipe Tips
- Dry lamb sears better and browns faster.
- Keep the heat steady so the butter flavors without burning.
- Garlic cooks quickly, so lowering the heat after flipping helps prevent bitterness.
- Thyme stays gentle, though rosemary works in small amounts.
- Letting the lamb rest keeps each bite tender and juicy.
Garlic Butter Lamb Chops
Course: DinnerCuisine: MediterraneanDifficulty: Medium3
servings5
minutes10
minutesIngredients
5 lamb loin chops
Salt and black pepper
2 tablespoons butter
3 cloves garlic, minced
1 teaspoon fresh thym,e chopped
Directions
- Marinate the Chicken
Start by placing the chicken pieces in a large bowl or baking dish. Add the garlic, oregano, salt, and pepper. Pour in the red wine vinegar and olive oil, then toss everything well so each piece gets coated. Add the prunes, olives, capers, bay leaves, and brown sugar. Mix gently until evenly spread. Cover and refrigerate for several hours or overnight for deeper flavor. - Prepare for Baking
When ready to cook, preheat the oven to 350°F. Remove the chicken from the fridge and let it sit for about 20 minutes so it cooks evenly. Lightly oil a large baking dish or roasting pan. Arrange the chicken skin side up in a single layer, then spoon the marinade and solids evenly over the top. - Add the Wine
Pour the white wine slowly around the chicken, not directly over the skin. This helps keep the top from washing out while still building a rich sauce underneath. Use a spoon to spread the prunes, olives, and capers so every piece gets some love. - Bake Until Golden
Slide the dish into the oven and bake uncovered for about 50 to 60 minutes. Halfway through, spoon some of the pan juices over the chicken. The skin should turn golden, the sauce should bubble, and the chicken should feel tender when pierced. - Finish and Rest
Once cooked, remove the dish from the oven and let it rest for about 10 minutes. Sprinkle fresh parsley over the top just before serving. This short rest helps the juices settle and deepens the flavor.
