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.