Recipe of the day: Garlic Butter Lamb Chops

As the cold day transitions into a chilly night, it’s the ideal moment for a comforting, homemade dinner.

We have a great recipe to add warmth and flavour to your Thursday night – Garlic Butter Lamb Chops.

With this recipe, you can make sure your family is all set for a nutritious and soothing homemade meal.

ALSO READ: Recipe of the day: Garlic pizza bread

Garlic butter lamb chops

During chilly weather, you don’t have to rely on takeouts. What your body truly desires is a comforting homemade meal. Give this recipe a try.

• Author: Olivia Ribas
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Lamb
• Method: One pan
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 5 lamb loin chops
• kosher salt and freshly ground black pepper
• 2 tablespoons grass-fed butter — melted use ghee if you’re doing whole 30
• 3 cloves garlic minced
• 1 teaspoon fresh thyme chopped

Instructions

1. Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
2. Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.
3. Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
4. Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.
5. Then add 2 tablespoons of butter (or ghee), garlic and thyme.
6. Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!

Notes

• You can use another type of skillet if you don’t have a cast iron skillet, but it should be a large skillet otherwise the lamb chops won’t get crispy.
• Make sure to not move around the lamb chops too much as you sear them so they get a nice crust.
• To store: Store leftover garlic butter lamb chops in an airtight container in the fridge for up to 3 days.
• To reheat: You can reheat leftover lamb chops on the stove or in the microwave.
• To freeze: You can freeze cooked lamb chops in an airtight bag for up to 3 months.

Nutrition

• Serving Size: 1/3
• Calories: 265kcal (13%)
• Sodium: 1062mg (46%)
• Fat: 20g (31%)
• Saturated Fat: 11g (69%)
• Carbohydrates: 3g (1%)
• Protein: 20g (40%)
• Cholesterol: 87mg (29%)