PREP TIME: 5 mins | COOK TIME: 15 mins | SERVINGS: 3 People
If you are looking for a healthy dinner option that is so easy and quick to make, this Garlic Butter Lamb Chops is all you need. With five ingredients and five minutes to prep, you’ll have these delicious, pan-seared lamb chops in under fifteen minutes!
Ingredients
5 lamb loin chops
kosher salt and freshly ground black pepper
2 tbsp grass-fed butter (melted or use ghee if you’re doing whole30)
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
How to make Garlic Butter Lamb Chops
Step 1: Twenty to thirty minutes before cooking, remove the loin chops from the fridge.
Step 2: On a paper towel-lined cutting board, place the loin chops and pat dry with paper towels, then season with salt and pepper.
Step 3: Over medium-high heat, heat a dry 12-inch cast-iron skillet. Place the chops narrow fat side down in the skillet. Using tongs, keep the chops balance, pressing down to render the fats. Cook the chops for about 5 minutes until crisp and brown.
Step 4: Lay the chops flat on the other side once the fat has melted into the pan and continue to cook for 3 minutes more until brown. Then, flip and cook the other side.
Step 5: Adjust the heat to medium-low. Pour off most of the lamb fat using a spoon. And add in 2 tbsp butter or ghee, garlic, and thyme.
Step 6: Stir continuously until the butter is foaming. Over the lamb, spoon the butter for a minute or so.
Step 7: On a serving dish, transfer the lamb chops and pour the sauce over. Serve and enjoy!
Note:
If an iron skillet is unavailable, you can use another type of skillet. Just make sure that it is large enough so the lamb chops are guaranteed crispy.
Nutrition Facts:
Serving: 1/3, Calories: 265kcal | Carbohydrates: 3g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 1062mg | Potassium: 24mg
Ingredients
- 5 lamb loin chops
- kosher salt and freshly ground black pepper
- 2 tbsp grass-fed butter (melted or use ghee if you're doing whole30)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
Step 1: Twenty to thirty minutes before cooking, remove the loin chops from the fridge.
Step 2: On a paper towel-lined cutting board, place the loin chops and pat dry with paper towels, then season with salt and pepper.
Step 3: Over medium-high heat, heat a dry 12-inch cast-iron skillet. Place the chops narrow fat side down in the skillet. Using tongs, keep the chops balance, pressing down to render the fats. Cook the chops for about 5 minutes until crisp and brown.
Step 4: Lay the chops flat on the other side once the fat has melted into the pan and continue to cook for 3 minutes more until brown. Then, flip and cook the other side.
Step 5: Adjust the heat to medium-low. Pour off most of the lamb fat using a spoon. And add in 2 tbsp butter or ghee, garlic, and thyme.
Step 6: Stir continuously until the butter is foaming. Over the lamb, spoon the butter for a minute or so.
Step 7: On a serving dish, transfer the lamb chops and pour the sauce over. Serve and enjoy!
Notes
If an iron skillet is unavailable, you can use another type of skillet. Just make sure that it is large enough so the lamb chops are guaranteed crispy.
