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Ingredients
Scale
- 2 tablespoons italian herbs, if using fresh use 4 tbsp, mince and combine
- 6 lamb chops
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely minced
- 4–6 cloves garlic
- 1 cup dry white wine or low-sodium chicken broth
- 1–2 fresh thyme and rosemary, sprigs each, optional garnish
Instructions
- Divide the Italian herbs into two equal portions.
- Season the lamb chops with salt, pepper, and half the fresh herbs on both sides.
- In a large skillet over medium-high heat, melt half the butter.
- Add the lamb chops to the skillet and cook for 3-4 minutes per side, or until browned and cooked to your desired doneness.
- Remove chops from pan and let rest on a wire rack.
- As chops rest, add the other half of the butter to the pan and melt.
- Add shallot and garlic, heating until fragrant, about 45 seconds. Add the remaining fresh herbs.
- Stir in wine to deglaze the pan, stirring up the browned bits of lamb.
- Bring sauce to a boil and let reduce and thicken, about 2 minutes.
- Drizzle sauce over the lamb.
- Optionally, sprinkle fresh parsley or sprigs of rosemary over the lamb chops before serving.
- Serve the garlic butter pan-seared lamb chops with your favorite side dishes such as roasted vegetables, mashed potatoes, or a simple salad.
Notes
For best results, let the lamb chops rest to ensure juiciness after cooking.
Feel free to substitute white wine with chicken broth for a non-alcoholic version.
Garnish with additional herbs for extra flavor and presentation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 1g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg