Garlic Butter Herb Sear Lamb Chops Recipe
Savor the rich flavors of tender New Zealand grass-fed lamb chops infused with aromatic herbs and garlic butter in this easy stovetop recipe. Perfectly seared to juicy medium doneness and enhanced with a fragrant rosemary-thyme marinade, these lamb chops are an elegant and satisfying entree for any occasion.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
Ingredients
Herb Marinade
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced rosemary
- 2 teaspoons minced thyme, plus more for garnish
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Lamb Chops
- 8 New Zealand grass-fed lamb chops (cut into individual ribs, from 1 rack)
Garlic Butter
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced and divided
Instructions
- Prepare Herb Marinade: In a small bowl, whisk together 3 tablespoons of olive oil, minced rosemary, thyme, cumin, salt, and black pepper until well combined.
- Coat Lamb Chops: Place the lamb chops in a baking dish and drizzle with the herb mixture. Toss gently until each chop is evenly coated with the marinade.
- Marinate: Cover the baking dish and refrigerate the chops for 1 hour to allow flavors to penetrate the meat.
- Bring to Room Temperature: Remove the chops from the refrigerator and let them sit at room temperature for about 15 minutes to ensure even cooking.
- Sauté Garlic: Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Sear Lamb Chops: Add the lamb chops to the skillet (in batches if necessary). Sear for about 3 minutes on one side until nicely browned.
- Flip and Continue Cooking: Flip each chop and sear for 1 minute on the other side. Then reduce the heat to medium and cook for another 2 to 3 minutes to reach medium doneness, aiming for an internal temperature of 130°F after resting.
- Rest Chops: Remove the lamb chops from the skillet and transfer to a warm plate to rest, allowing juices to redistribute.
- Make Garlic Butter: Clean the skillet and return it to the stovetop over medium heat. Melt the butter and add the remaining minced garlic. Sauté for 2 to 3 minutes until the garlic is toasted and fragrant.
- Baste Chops: Return the lamb chops to the skillet and spoon the garlic butter over them, coating evenly. Remove from heat.
- Serve: Transfer the lamb chops to a serving platter, drizzle with the garlic butter from the skillet, garnish with fresh thyme, and serve immediately.
Notes
- Allowing the lamb chops to come to room temperature before cooking ensures even doneness.
- For more flavor, marinate the lamb for up to 2 hours if time allows.
- Use a meat thermometer to check doneness: 130°F for medium rare, 140°F for medium.
- If you prefer a stronger garlic flavor, add an extra clove when making the garlic butter.
- Serve with roasted vegetables or a fresh salad for a balanced meal.
