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Close up on a platter of garlic butter lamb chops with a container on garlic butter next to them.

Garlic Butter Lamb Chops

Teri & Jenny
These Garlic Butter Lamb Chops are marinated with simple ingredients that help the flavor of the lamb shine! We seared them stovetop to give them a delicious crispy exterior and to lock in all the juices and flavor. Finish them off with a drizzle of garlic butter!
5 from 7 votes
Prep Time 5 mins
Cook Time 12 mins
Inactive Time 1 hr 15 mins
Total Time 1 hr 32 mins
Course dinner
Cuisine American
Servings 4 people
Calories 617 kcal


  • 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 doneness (with an internal temperature of 130˚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.


Lamb Doneness Temperatures

It's important to remember that meat will continue to cook after it's removed from the heat, so you want to remove the lamb chops from the heat about 5 to 7 degrees before the desired doneness.
  • Rare: 120˚F
  • Medium-Rare: 125˚F
  • Medium: 135˚F
  • Medium-Well: 140˚F
  • Well Done: 145˚F


Calories: 617kcalCarbohydrates: 2gProtein: 46gFat: 47gSaturated Fat: 17gCholesterol: 180mgSodium: 748mgPotassium: 620mgFiber: 1gSugar: 1gVitamin A: 393IUVitamin C: 2mgCalcium: 48mgIron: 4mg
Keyword lamb, lamb chops
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