Garlic Butter Lamb Chops
This is by far one of my favorite recipes for lamb chops. It’s simple but delicious. We used Loin Chops for this recipe but you can use whichever of the chop cuts you prefer. If you aren’t familiar with the different options, you can get Rib Chops, Loin Chops, Shoulder Chops, and Sirloin Chops. In my opinion, Rib and Loin are the best for this recipe because they are smaller, easier to handle, and cook up quickly.
Like steak, it is important to remember that lamb will continue to cook even after it is removed from the heat source. You will want to remove the lamb just a bit before it is cooked to your preference.
Some of my favorite sides to pair with this recipe are a fresh loaf of sourdough to soak up some extra butter with, redskin potatoes, and fresh green beans. Keep your sides simple and let this dish be the star of the show.
Now for the Recipe…
Ingredients:
▢ 2 tsp minced rosemary
▢ 2 tsp minced thyme plus more for garnish
▢ 1 tsp cumin
▢ 1 tsp salt
▢ ½ tsp black pepper
▢ 4 tbs extra virgin olive oil divided
▢ 4 Grass Fed Loin Chops
▢ 4 tbsp unsalted butter divided
▢ 4 garlic cloves minced and divided
In a bowl, mix the rosemary, thyme, cumin, salt, pepper and oil together in a bowl. Place your Grass fed loin chops in a dish and spoon the mixture over them until they are all evenly coated. Place them in the refrigerator for 1 hour.
After the lamb chops marinate for an hour, remove them from the refrigerator and let sit at room temperature for 15 minutes to take the chill off. On high heat, warm 1 tbsp of olive oil and saute 2 minced garlic cloves. Add in your loin chips and sear for 1-3 minutes on each side. Turn heat down to medium and continue cooking loin chops for 3-5 minutes on each side. Once the loin chops are pretty well cooked to your liking, remove them from the heat and add the butter into your pan with the remainder of the garlic. Let all the butter melt and add the Loin chops back into your pan. Cook for 1-3 minutes on medium- low as you spoon the butter and garlic mixture over top of them. Remove them from the heat and enjoy!
Note:
I always cook in cast iron when cooking on the stove. It will preserve the flavors the best and is a great source of added iron :)