Garlic Butter Lamb Chops with Mushrooms & Cherry Tomatoes

Serves: 3–4
Preparation time: 15 minutes
Cooking time: 20 minutes

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I. Ingredients

For the Lamb:

• 8 lamb rib chops (about 1 kg / 2 lbs)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

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

• 2 tbsp olive oil

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For the Garlic Butter Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 small red chili, finely chopped (optional)

• 1 tbsp fresh parsley, chopped

• 1 tbsp lemon juice

• 2 tbsp beef broth (optional, for extra sauce)

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Vegetables:

• 1 cup cherry tomatoes

• 1 cup mushrooms, sliced

• 2–3 lemon slices (for garnish)

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II. Instructions

Step 1: Prepare the Lamb

Pat lamb chops dry with paper towels.
Season both sides with salt, pepper, paprika, and rosemary.
Let rest at room temperature for 15 minutes.

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Step 2: Sear the Lamb

Heat olive oil in a large skillet over medium-high heat.
Place lamb chops in a single layer.
Sear 3–4 minutes per side for medium-rare (adjust to your preference).
Remove from pan and set aside.

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Step 3: Cook the Vegetables

In the same pan, add mushrooms.
Sauté 3–4 minutes until golden.
Add cherry tomatoes and cook 2 minutes until slightly blistered.

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Step 4: Make Garlic Butter Sauce

Lower heat to medium.
Add butter to the pan.
Add garlic and chili; cook 30 seconds until fragrant (do not burn).
Stir in lemon juice and beef broth.
Simmer 1–2 minutes until slightly thickened.

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Step 5: Combine

Return lamb chops to the pan.
Spoon garlic butter sauce over them.
Cook together for 2–3 minutes to absorb flavor.

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Step 6: Finish

Sprinkle fresh parsley on top.
Garnish with lemon slices.

Serve hot with mashed potatoes, roasted vegetables, or crusty bread.

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Cooking Tips for Perfect Lamb

✔ Use high heat for a good crust
✔ Do not overcrowd the pan
✔ Let meat rest 5 minutes before serving
✔ Internal temperature guide:

• 130°F (54°C) = Medium-rare

• 140°F (60°C) = Medium

• 150°F (65°C) = Medium-well