Can I use dried herbs instead of fresh?

Absolutely! Just use 1/3 the amount since dried herbs are more concentrated. The flavor will still be amazing.

How do I know when the lamb is done?

A meat thermometer is your best friend—145°F for medium-rare. No thermometer? Press the center gently; it should feel like the base of your thumb when you touch thumb to pinky.

What if my garlic burns while searing?

No worries! Just lower the heat slightly next time. The butter mixture has enough flavor that a little browning won't ruin it.

Can I make these ahead of time?

You can prep the garlic butter mixture up to 2 days in advance, but sear the chops right before serving for best texture.

Where do I find good lamb chops?

Look for well-marbled chops about 1 inch thick—your butcher can help pick the best ones. Grass-fed gives amazing flavor!

Garlic Butter Lamb Chops Recipe

Description

Juicy lamb chops marinated in garlic butter, seared to perfection for a rich and flavorful dish.

Ingredients

4 lamb chops (about 1 inch thick)
4 tbsp unsalted butter, softened
4 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

In a bowl, mix butter, minced garlic, rosemary, thyme, salt, and pepper.
Rub the garlic butter mixture evenly over both sides of the lamb chops.
Heat olive oil in a skillet over medium-high heat.
Sear the lamb chops for 3-4 minutes per side for medium-rare.
Let them rest for 5 minutes before serving.

Notes

Bring lamb chops to room temperature before cooking for even searing.
Adjust cooking time for preferred doneness.
Use a meat thermometer for accuracy (145°F for medium-rare).

Prep Time: 10 mins
Cook Time: 8 mins
Category: Main Course
Method: Pan-seared
Cuisine: Mediterranean