Garlic Butter Lamb Chops with Lemon & Herbs 

Ingredients (Serves 2–3)

• 6–8 lamb chops (rib or loin, about 2.5–3 cm thick)

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 tsp fresh rosemary, finely chopped (or thyme)

• 1 tsp fresh parsley, finely chopped (plus extra for garnish)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika (optional, for color)

• 1 tbsp lemon juice

• Lemon wedges, for serving

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Preparation

1. Remove lamb chops from the refrigerator 20–30 minutes before cooking to bring them to room temperature.

2. Pat the lamb chops dry with paper towels.

3. Season both sides generously with salt, black pepper, and paprika.

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Cooking Instructions

Step 1: Sear the Lamb Chops

1. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.

2. When the pan is hot, add lamb chops in a single layer (do not overcrowd).

3. Sear for 2–3 minutes per side until a deep golden-brown crust forms.

Step 2: Garlic Butter Basting

1. Reduce heat to medium.

2. Add butter, garlic, and rosemary to the pan.

3. Tilt the pan slightly and spoon the melted garlic butter over the lamb chops continuously for 1–2 minutes.

4. Add lemon juice during the final 30 seconds for brightness.

Internal temperature guide:

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

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Resting

• Transfer lamb chops to a plate and let rest for 5 minutes to retain juices.

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Serve

• Garnish with chopped parsley.

• Serve with lemon wedges on the side.

• Pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.

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Final Result

These lamb chops are juicy, tender, and perfectly seared, infused with rich garlic butter and fragrant herbs. The lemon adds a clean, fresh finish that balances the richness of the lamb, making this dish ideal for elegant dinners or special occasions.