Ingredients
5 lamb loin chops
Salt and black pepper, to taste
2 tablespoons butter
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
Instructions
- Remove lamb chops from the fridge 20–30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Stand the chops fat side down, using tongs to keep them upright, and sear for about 5 minutes until the fat renders and crisps.
- Lay the chops flat and cook for 3 minutes on one side until browned. Flip and cook the other side for another 3 minutes.
- Reduce heat to medium-low. Spoon off most of the fat from the skillet. Add butter, garlic, and thyme. Stir until the butter foams, then baste the lamb with the garlic butter for about 1 minute.
- Transfer to a serving dish, drizzle with the butter sauce, and serve hot.
Notes
- Drizzle with honey while basting for a sweet glaze.
- Swap thyme for rosemary, oregano, or Mediterranean herb mix.
- Add red pepper flakes for a spicy kick.
- Marinate lamb chops in garlic, butter, and herbs for 30 minutes for deeper flavor.
- Reheat leftovers covered in the oven with a splash of broth to keep moist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 chop
- Calories: 290
- Sugar: 0g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 90mg
