Garlic Butter Lamb Chops Recipe

Lamb has long been part of the food culture across North Wales, shaped by wide landscapes, patient farming traditions, and the rhythm of the seasons. Lamb has a grounded flavour that feels shaped by the landscape, with enough richness to feel comforting without becoming too heavy. Garlic butter lamb chops show off that character beautifully. They’re quick to prepare, generous in taste, and work as well on a quiet evening as they do for a meal shared with friends. The method below relies on gentle heat and a few fresh ingredients that bring out the character of the meat without overwhelming it.

What follows is a clear, relaxed guide to preparing lamb chops so they cook evenly, stay soft in the centre, and carry the aroma of herbs, butter, and garlic from the first bite to the last.

PREP TIME

10 - 15 minutes

COOK TIME

35 - 45 minutes

TOTAL TIME

45 - 60 minutes

SERVING SIZE

4 people

Best Cuts for Garlic Butter Lamb Chops

Choosing the right cut helps you understand both the cooking time and the texture you’ll end up with. Each prized cut has its own strengths, and all of them work with garlic butter as long as the heat is steady and the pan is warmed properly.

Lamb Loin Chops

Compact, tidy, and often compared to miniature T-bone steaks, loin chops offer a soft centre with a light layer of fat along the edge. They’re ideal for anyone who likes a balanced ratio of fat to meat and appreciates cuts that hold their shape when cooked.

Lamb Rib Chops

Rib chops cook quickly and deliver a delicate, fragrant flavour. They’re especially good when you want something that looks impressive on the plate without requiring much technique. Their long, clean bone makes them easy to handle and helps them take on colour nicely in a hot pan.

Lamb Cutlets

Smaller and slightly thinner than loin chops, cutlets suit cooking methods that depend on gentle, fast heat. They take on garlic butter readily, and their size makes them perfect for evenings when you want a good meal without much time spent at the hob.

Lamb Lollipops

No, lamb lollipops are not on a stick. They are rib chops that have been Frenched, leaving the bone exposed for a neat finish. They’re popular for gatherings and look striking once seared. Their size means they cook within minutes, making them easy to prepare even when you’re short on time.

Ingredients for Garlic Butter Lamb Chops

To highlight the natural character of the lamb, the ingredients stay simple. You’ll need enough chops for four, along with butter, fresh garlic, fresh rosemary, fresh thyme, salt, and freshly ground black pepper. A light drizzle of olive oil helps the chops take on colour, while lemon zest and a squeeze of lemon juice brighten the dish toward the end.

This dish works well with lamb that has been raised with care, whether you prefer organic lamb chops, coastal lamb, or even Welsh lamb, all of which carry a depth of flavour that stands up beautifully to garlic butter. Those who cook lamb often pay attention to where it comes from. They seek out producers known for high standards when stocking up on organic meat packs for the weeks ahead.

Easy Lamb Chops Recipe Steps

Garlic butter lamb chops rely more on timing and gentle attention than complicated technique. The steps to this easy recipe will guide you through everything from preparation to serving.

Step 1: Prep the Lamb Chops and Aromatics

Allow the lamb to reach room temp so it cooks more evenly. Pat it dry, trim any excess fat, and set it aside while you prepare your herbs. Mince the fresh garlic, chop the rosemary, and pick the thyme leaves from their stems. Place everything within reach — this dish moves quickly once the pan warms.

Step 2: Prepare the Garlic Butter

In a small bowl, combine softened butter with the garlic, rosemary, thyme, lemon zest, salt, and pepper. Mix until smooth. This butter will baste the lamb as it cooks, creating a gentle coating that brings both richness and aroma.

Step 3: Preheat the Pan or Grill

Use a cast iron skillet or another heavy pan that retains heat well. A large skillet gives you the room you need to keep the chops in a single layer. Set the heat to medium high heat and add a little olive oil. When pan frying, it should feel hot before the lamb goes in — a steady, warming heat that encourages good colour without burning.

Step 4: Sear the Lamb Chops

Place the chops in the pan and listen for a light sizzle. Avoid moving them straight away; contact with the hot surface helps them form a crust. After a few minutes, turn each chop and let the other side take on the same colour. Rib chops and cutlets will cook faster than loin chops, so keep their size in mind as you go.

Step 5: Baste with Garlic Butter

Spoon the garlic butter into the pan and let it melt around the chops. Tilt the pan slightly and spoon the melted butter over the meat. This step adds warmth and keeps the tender cut from drying as it cooks. The butter will foam gently, blending with the juices and bringing extra flavor to the surface.

Step 6: Cook Lamb Chops to Desired Doneness (Check Internal Temperature)

Lamb tastes its best when not pushed too far. For medium rare, aim for around 55–57°C. Use an instant read thermometer inserted into the thickest part so you know where you are. If the chops vary in size, move the smaller pieces toward the edge of the pan and let the larger ones finish in the centre over medium heat.

Step 7: Rest the Lamb Chops

Transfer the lamb to a warm plate and rest it for 5 to 8 minutes before serving. This short pause helps the heat settle through the centre and gives the juices time to stay within the meat rather than running out the moment you cut into it. Resting keeps the pork chops tender.

Step 8: Serve Immediately After and Garnish

When the chops have settled, add a little lemon and drizzle over whatever butter is left in the pan. Serve lamb chops immediately while the herbs still have their freshness and the garlic butter is lightly coating the edges.

Best Way to Cook Lamb Chops If You Love Lamb on the Barbecue

Garlic butter lamb chops suit the barbecue just as much as the hob. Outdoor cooking gives them a subtle smokiness, especially when the heat is steady and the grates are well-oiled. Preheat the grill, place the chops over the hotter section until the first side colours, then move them to a cooler area to finish gently. The garlic butter melts beautifully over the heat and coats the meat without catching.

Barbecued lamb chops pair well with simple sides — green beans, roasted vegetables, or potatoes dressed with herbs. The method is relaxed, and the results feel pleasantly rustic.

Lamb Doneness Temperatures

Always gauge doneness from the centre of the thickest part.

Rare: 50–52°C
Medium rare: 55–57°C
Medium: 60–63°C
Well done: 67–70°C

Perfect Pairings for This Delicious Recipe

With their rich flavour, lamb chops benefit from sides that offer contrast. Light vegetables, buttered greens, roasted potatoes, or salads work well. A small spoonful of pan juices adds depth without overpowering the rest of the plate.

Many people prefer to keep it simple — a few cooked greens, a squeeze of lemon, and warm potatoes. Anything too heavy can overshadow the careful balance of garlic, herbs, and lamb.

Nutritional Information for Garlic Butter Lamb Chops

The values below are based on a single serving of lamb chops prepared with garlic butter. The numbers are approximate, as each cut varies slightly depending on size and fat content.

Nutrient	Per Serving
Calories	395 kcal
Total Fat	24 g
Saturated Fat	11 g
Carbohydrates	2 g
Protein	39 g

Variations of Garlic Butter Lamb Chops

This dish adapts well to different flavours if you want to experiment. A small amount of dried thyme works in place of fresh, though its taste is stronger. If you prefer a touch more freshness, mix lemon, garlic, and herbs with the lamb a little earlier. It gives the meat a little brightness and settles into the surface nicely as it cooks. Some home cooks prefer to finish their lamb in the oven if they’re working with thicker cuts, especially loin chops.

If you’re planning dinner tonight and want to switch things up, rib chops and cutlets respond well to short marinade ingredients, while larger loin chops suit a slower approach with more time to rest between searing.

Frequently Asked Questions (FAQ)

Can I make these lamb chops without ghee?

You don’t need ghee to make good lamb chops. Butter works perfectly well, and a small splash of oil helps it keep a steady temperature in the pan. What matters more is that the fat melts gently and carries the garlic and herbs around the meat. Many home cooks stick to butter because it browns slightly as it cooks, giving the lamb a warm, nutty edge. If you prefer a cleaner, lighter finish, a mix of butter and oil does the job without changing the feel of the dish.

How do I know when lamb chops are done?

The most reliable way is to check the centre of the chop with a thermometer, aiming for the level of doneness you like. Medium rare chops sit around 55–57°C, while medium is a little higher. Colour alone can be misleading, especially if the chops vary in thickness. If you don’t have a thermometer, press the centre gently with your finger because the meat firms slightly as it cooks but shouldn’t feel hard. With a bit of practice, you’ll learn how the chops respond to heat and recognise the moment they’re ready.

Can I use lamb racks instead of loin chops?

Yes, you can. A lamb rack can be sliced into individual chops and cooked in much the same way. They tend to be a touch more delicate and look striking on the plate, so they’re a nice choice for evenings when you want something slightly more polished. The key is to watch the heat closely because rack chops cook quickly, and they benefit from a short rest before serving. If the rack is thick, you might need to finish the pieces in a lower oven so they warm through evenly without drying out.

Can I prepare garlic butter lamb chops in advance?

You can prepare parts of the dish ahead, but it’s best to cook the chops just before you plan to eat. The garlic butter can be mixed hours earlier and kept in the fridge, and you can season the lamb ahead of time so the herbs cling properly. Once cooked, though, the chops are at their best straight from the pan after a short rest. Reheating tends to firm the meat and dull the fresh flavour of the herbs, so save the cooking for the last stage of your meal prep.

Can I use dried herbs instead of fresh?

Dried herbs work, though they behave differently from fresh ones as their flavour is stronger and more concentrated, so you’ll need less than you would normally add. They’re convenient when you’re short on time or cooking midweek, and they blend easily with butter or oil. If you do use dried herbs, add them earlier in the cooking process so they soften and open up. Fresh herbs, added toward the end, keep the flavour bright, but dried versions can still bring warmth and depth if used carefully.

The Best Lamb Chops Start with Rhug Estate

Lamb tastes its best when it begins with quality, careful rearing, space to grow, and a thoughtful approach to organic farming UK residents love. Rhug Estate brings that standard to every cut. If you’re planning ahead or building up your freezer, their organic meat packs offer a reliable way to bring well-raised, deeply flavourful lamb into your kitchen with confidence.