Lemon Garlic Butter Lamb Chops

5 from 1 vote

Lemon Garlic Butter Lamb Chops

These juicy, pan-seared lamb chops with a lemon garlic herb butter sauce are the perfect weeknight dinner or special-occasion meal. In just 30 minutes, you’ll create a restaurant-worthy dish at home with simple ingredients and bold flavors.

Prep Time15

Cook Time15

Total Time30

Course: Favorites, Main Course

Cuisine: Louisiana

Servings: servings

Author: Matt Price

Equipment

Cast Iron Skillet 12-inch recommended
Mixing Bowl
Spatula
Sharp Knife
Zester

Ingredients

2 lbs lamb chops
½ lemon for zest and juice
¼ cup diced parsley
2 tablespoon diced rosemary
3 tablespoon minced garlic
½ stick butter Kerrygold preferred
1 cup white wine Chardonnay recommended
2 tablespoon garlic olive oil
1 teaspoon garlic paste
1 diced shallot
All-purpose seasoning
Lemon pepper seasoning
Chile powder
Red pepper flakes optional, for spice

Instructions

Step 1: Bring Lamb Chops to Room Temperature

Before seasoning, set your 2 lbs of lamb chops on the counter for about 15 minutes.
This helps them cook evenly and prevents a cold center.

Step 2: Season the Lamb

Generously coat both sides with all-purpose seasoning.
Add a light layer of lemon pepper seasoning, then sprinkle on chile powder for depth and color. Don’t forget the edges and fat cap! Let the seasoned chops rest while you prep the butter.

Step 3: Make the Lemon Garlic Herb Butter

In a bowl, combine ½ stick melted butter, 1 teaspoon garlic paste, 2 tablespoon garlic olive oil, 1 teaspoon lemon pepper seasoning, and the zest of ½ lemon.
Stir in 2 tablespoon parsley, 2 teaspoon rosemary, a pinch of red pepper flakes (optional), and a dash of all-purpose seasoning. Mix well until smooth.

Step 4: Sear the Lamb Chops

Heat a 12-inch cast iron skillet over medium-high heat with 2 tablespoon avocado oil. Add the lamb chops, laying them away from you.
Press down slightly for even searing. Cook for 7–8 minutes, flipping every 2 minutes until a crust forms.
For medium doneness, aim for an internal temp of 135°F.

Step 5: Baste with Herb Butter

While the chops are still hot, brush or spoon over some of the prepared herb butter for an extra layer of flavor.

Step 6: Make the Pan Sauce

Drain excess oil, then reduce the skillet to medium-low heat.
Add 2 tablespoon diced shallot and 1 tablespoon minced garlic. Sauté until fragrant.
Stir in 2 tablespoon of the herb butter, then deglaze with 1 cup white wine.
Let simmer until reduced slightly, then finish with fresh lemon juice and 2 tablespoon parsley.

Step 7: Serve and Enjoy

Plate the lamb chops alongside mashed potatoes or asparagus.
Drizzle generously with the lemon garlic butter sauce. Serve hot and enjoy!

Notes

Tips for Perfect Lamb Chops

Use fresh chile powder: Old spices lose flavor—replace your jar if it’s been sitting in the pantry for years.
Check internal temperature: Medium-rare = 130°F, Medium = 135°F.
Finish in the oven: If chops are very thick, pop them in at 400°F for 10 minutes after searing.

What to Serve With Garlic Butter Lamb Chops

These lamb chops pair beautifully with creamy mashed potatoes, roasted asparagus, or a fresh arugula salad. The lemon garlic sauce ties everything together for a meal that feels straight out of a restaurant kitchen.

Nutrition