I have fond memories of my dad cooking lamb chops for the family on his days off. It’s something we enjoyed a couple times a month and something he was really good at cooking. He would grill them, broil them or do a quick seared stovetop version and would nail them every single time! This recipe is inspired by my dad’s stovetop version of Garlic Butter Lamb Chops. They’re so simple, delicious and loaded with incredible flavor.
Today we’re using some gorgeous New Zealand grass-fed lamb chops for our recipe. New Zealand lamb is sustainably and humanely raised by farmers, and grass-fed year-round, as nature intended, producing the highest quality lamb. The dedicated New Zealand farmers also prioritize their land and work hard to preserve biodiversity, reduce carbon emissions and protect the water, soil and air to the best of their abilities. The resulting product is something we feel really good about serving our families. The chops are lean and have a clean, yet bold, delicious flavor. Find New Zealand grass-fed lamb at your local Whole Foods Market or Trader Joes.
We decided to individually slice the chops for quick stovetop cooking. We also use a simple herb and spice mixture to marinate the chops which really allows the natural flavors of the lamb to come through. The dish is finished off with a decadent garlic butter sauce that kicks this dish up to the next level. The sauce isn’t at all fussy to make, especially since it is quickly made in the same pan as the chops. We love serving this dish with some roasted vegetables and crusty bread to sop up more of the buttery sauce! Enjoy!
Hungry for more?
Garlic Butter Lamb Chops Recipe
- 4 tbs extra virgin olive oil divided
- 2 tsp minced rosemary
- 2 tsp minced thyme plus more for garnish
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 8 New Zealand Grass Fed Lamb Chops (from 1 rack), cut into individual ribs
- 4 tbsp unsalted butter divided
- 4 garlic cloves minced and divided
- Place 3 tablespoons oil, rosemary, thyme, cumin, salt, and pepper in a small bowl and whisk together.
- Place lamb chops in a baking dish and drizzle with herb mixture.
- Toss together until chops are well and evenly coated.
- Cover and refrigerate for 1 hour.
- Remove chops from refrigerator and allow them to sit out at room temp for about 15 minutes.
- Place a large skillet over medium-high heat and add remaining oil. Add 1 minced garlic clove and sauté for 30 seconds.
- Add lamb chops into skillet and sear for about 3 minutes (this can be done in 2 batches, if needed).
- Flip each chop and sear for 1 minute. Lower heat to medium and continue to cook for another 2 to 3 minutes for medium-rare doneness (with an internal temperature of 145˚F after resting).
- Remove chops from skillet and transfer to a warm plate.
- As chops rest, clean out skillet and return to stovetop. Melt butter over medium heat. Add remaining garlic and sauté for 2 to 3 minutes, until toasted. Place chops baking into skillet and spoon butter over chops. Remove from heat.
- Transfer chops to a serving platter and drizzle with more garlic butter.
- Top chops with fresh thyme and serve.