Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 3 Servings
You will be amazed by how easy it is to cook these Garlic Butter Lamb Chops! All you need are these simple ingredients and easy steps, and you are good to go! In just 20 minutes of prepping and cooking time, you can enjoy these spectacular pieces of meat! Serve them with your favorite side dishes!
Ingredients:
1 tsp fresh thyme – chopped
2 tbsp grass-fed butter — melted – use ghee if you’re doing whole30
3 cloves garlic – minced
kosher salt and freshly ground black pepper
5 lamb loin chops
Directions:
Place the loin chops at room temperature for about 30 minutes before you start prepping. Use paper towels to pat dry each chop.
Sprinkle salt and pepper over the chops, then rub each to coat.
Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high.
Place the loin chops fat side down into the hot skillet, then sear each side for about 5 minutes or until brown. Flip them over from time to time while basting with the accumulated fat.
Add 2 tbsp of butter and allow it to melt.
Add the thyme and garlic, then cook for about a minute.
Transfer the loin chops onto a clean serving plate, then add the delicious sauce over them.
Serve right away. Enjoy!
Notes:
Feel free to use any type of skillet for this recipe as long as it’s large.
Once you start searing the chops, do not move them too often to give them a nice brown color.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1/3 Calories: 265 kcal (13%) Carbohydrates: 3g (1%) Protein: 20g (40%) Fat: 20g (31%) Saturated Fat: 11g (69%) Cholesterol: 87mg (29%) Sodium: 1062mg (46%) Potassium: 24mg (1%)
Ingredients
- 1 tsp fresh thyme – chopped
- 2 tbsp grass-fed butter — melted – use ghee if you’re doing whole30
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper
- 5 lamb loin chops
Instructions
Place the loin chops at room temperature for about 30 minutes before you start prepping. Use paper towels to pat dry each chop.
Sprinkle salt and pepper over the chops, then rub each to coat.
Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high.
Place the loin chops fat side down into the hot skillet, then sear each side for about 5 minutes or until brown. Flip them over from time to time while basting with the accumulated fat.
Add 2 tbsp of butter and allow it to melt.
Add the thyme and garlic, then cook for about a minute.
Transfer the loin chops onto a clean serving plate, then add the delicious sauce over them.
Serve right away. Enjoy!
Notes
Feel free to use any type of skillet for this recipe as long as it's large. Once you start searing the chops, do not move them too often to give them a nice brown color. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.
