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.
