Ingredients
- 4 lamb chops (about 1-inch thick)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Lemon wedges for serving (optional)
If you find yourself without fresh herbs, feel free to substitute with dried ones, reducing the amount by half. And if lamb isn’t your protein of choice, this recipe works beautifully with pork chops or even chicken breast.
Instructions
- Start by patting the lamb chops dry with a paper towel, then generously season both sides with salt and pepper.
- In a small bowl, mix together the softened butter, minced garlic, rosemary, and thyme until well combined. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb chops.
- Sear the chops for about 3-4 minutes on each side until they develop a rich, golden-brown crust. My abuela always said to listen for the sizzle — that’s when you know they’re cooking perfectly!
- Reduce the heat to medium and add the garlic herb butter to the skillet. Use a spoon to baste the chops with the melted butter, cooking for an additional 2-3 minutes or until the lamb reaches your desired level of doneness.
- Remove the lamb chops from the skillet and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
- Serve with lemon wedges, if desired, for a bright, citrusy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International