Garlic Butter Lamb Chops with Pan Sauce

These Garlic Butter Lamb Chops are an elegant yet easy dinner option.

Marinated with garlic, olive oil, parsley, and hot sauce, then seared to perfection and finished with a rich pan sauce, they’re juicy, flavorful, and ready in just a few steps.

Whether you’re planning a holiday meal or simply want to impress with minimal effort, these lamb chops deliver gourmet results with home-cooked comfort.

Why You’ll Love This Recipe

Bold, balanced flavor – Garlic, herbs, and a kick of spice

Tender, juicy lamb – Perfectly cooked with minimal effort

Easy marinade – Simple ingredients, big payoff

Quick stovetop recipe – No oven needed

Elegant for holidays – Yet approachable for weeknights

What You’ll Need (Ingredient Highlights)

Lamb rib chops – Frenched for a beautiful presentation and tender bite

Garlic cloves – Freshly pressed for bold flavor

Olive oil – For marinade and searing

Parsley – Adds freshness and color

Tabasco – A small splash for subtle heat

Salt, black pepper, thyme – Classic seasoning combo for lamb

For the Sauce:

Chicken or beef stock – Deglazes the pan and builds flavor

Unsalted butter – Swirled in at the end for richness

Pro Tips Before You Start

Pat lamb chops dry to ensure a proper sear

Marinate overnight if you want deeper flavor

Don’t overcrowd the pan – sear in batches

Let lamb rest before slicing to lock in juices

Use a thermometer to hit your desired doneness

How to Make Garlic Butter Lamb Chops

Step 1: Prep the Lamb

Pat 2 lbs of lamb rib chops dry with paper towels.

Slice between the ribs to separate into 3/4” to 1” thick chops.

Step 2: Make the Marinade

In a small bowl or measuring cup, stir together:

5 garlic cloves, pressed, 3 Tbsp olive oil, 2 Tbsp chopped parsley, 2 tsp Tabasco sauce

1 tsp fine sea salt, 1 tsp black pepper, 1/4 tsp dried thyme

Step 3: Marinate the Lamb

Place the lamb chops in a non-reactive dish.

Pour the marinade over and rub well into the meat.

Cover and refrigerate for 1 hour to overnight.

Step 4: Sear the Chops

Remove from the fridge 30 minutes before cooking.

Heat a heavy pan over high heat and add 1 Tbsp olive oil.

Add chops and sear for 2–4 minutes per side, depending on thickness and doneness preference.

Work in batches if needed. Transfer to a plate, tent with foil, and rest 5 minutes.

Make the Garlic Butter Pan Sauce

Step 1: Deglaze the Pan

Spoon out excess oil, leaving 1–2 Tbsp behind.

Add ½ cup chicken or beef stock to the hot pan and simmer for 2 minutes, scraping up the flavorful bits.

Step 2: Finish with Butter

Turn off the heat. Swirl in 2 Tbsp softened unsalted butter, 1 tablespoon at a time, until melted and silky.

Step 3: Serve

Spoon the warm sauce over rested lamb chops.

Garnish with extra parsley, if desired.

What to Serve With Lamb Chops

Mashed potatoes or polenta – Soaks up the pan sauce beautifully

Garlic green beans – Bright and fresh balance

Lemon couscous – A light grain with flavor

Roasted carrots or asparagus – Earthy, sweet sides

Variations and Substitutions

Swap mint or rosemary for parsley

Use red pepper flakes in place of Tabasco

Try veal chops for a similar preparation

Make it wine-based with red wine instead of stock

Storage Tips

Fridge – Store cooked lamb chops for up to 3 days

Freezer – Freeze in airtight bags for up to 2 months

Reheat gently in a skillet or low oven to retain moisture

FAQs

What internal temperature is best for lamb chops?

Medium-rare is 130–135°F, medium is 135–140°F.

Can I grill the chops instead of searing?

Yes! Grill over high heat, 2–3 minutes per side.

Do I need to marinate overnight?

No, but longer marination enhances flavor.

Can I use lamb loin chops instead?

Absolutely. Adjust sear time based on thickness.

Final Thoughts

These Garlic Butter Lamb Chops are the kind of meal that feels like a special occasion—without all the stress.

With a punchy marinade and luxurious sauce, they hit every flavor note.

Serve with your favorite sides, and let the rich aroma and taste speak for themselves.