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Garlic Butter Lamb Chops Recipe are pan seared, so simple to cook and such a delicious and healthy option for dinner. Easy Lamb Chops recipe in just 15 minutes!

Overhead view of a skillet containing garlic butter lamb chops

So, today I’m so excited to share another recipe with you, because I’m sure you’ll love making it for dinner over and over again.

These garlic butter lamb chops are super juicy, flavourful and tender thanks to the garlic butter thyme sauce. Wow guys I’m telling you, this sauce is to die for and it’s so simple to make.

All these recipes are delicious thanks to the garlic butter sauce. It makes any meat melt-in-your-mouth. Trust me when I say this!

In only 5 minutes, you’ll prep everything, and in 10-12 minutes you will sear the lam chops in a cast iron skillet, and they’ll be done and ready to eat. And the butter sauce is super easy to make as well.

Once you melt the butter in the skillet, simply add the minced garlic and chopped thyme, and give it a good stir. Done! Then, you just need to pour this sauce over the lamb chops, and enjoy!

Garlic Butter Lamb Chops

Garlic Butter Lamb Chops are pan seared, so simple to cook and such a delicious and healthy option for dinner. Easy Lamb Chops recipe in just 15 minutes!


  • ▢5 lamb loin chops
  • ▢kosher salt and freshly ground black pepper
  • ▢2 tablespoons grass-fed butter — melted use ghee if you’re doing whole30
  • ▢3 cloves garlic minced
  • ▢1 teaspoon fresh thyme chopped


  • Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
  • Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.
  • Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
  • Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.
  • Then add 2 tablespoons off butter (or ghee), garlic and thyme.
  • Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!


  •  The nutrition information is for 2 lamb chops. 
  • You can use another type of skillet if you don’t have a cast iron skillet, but it should be a large skillet otherwise the lamb chops won’t get crispy.
  • Make sure to not move around the lamb chops too much as you sear them so they get a nice crust. 
  • To store: Store leftover garlic butter lamb chops in an airtight container in the fridge for up to 3 days.
  • To reheat: You can reheat leftover lamb chops on the stove or in the microwave. 
  • To freeze: You can freeze cooked lamb chops in an airtight bag for up to 3 months.

By KhaliL

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