This recipe is my secret weapon for busy weeknights. It takes about 20 minutes from start to finish, and it’s impressive enough to serve to guests. Plus, the combination of juicy lamb, bright lemon, and fragrant garlic butter is simply divine.
Let me tell you, folks, I get it. We all get stuck in that weeknight dinner rut. Chicken? Been there. Salmon? Done that. But tonight, we’re breaking free with a recipe that’s so easy and flavorful, you’ll wonder why lamb chops weren’t your go-to before.
This recipe is my secret weapon for busy weeknights. It’s called Perfect Pan-Seared Lamb Chops with a Garlicky Lemon Kick, and it takes about 20 minutes, from start to finish, to whip up restaurant-worthy goodness at home. Plus, it’s a lifesaver for those nights when your significant other seems to have a bottomless pit for a stomach and a serious craving for lamb (looking at you, honey!).
Now, some folks might be intimidated by lamb chops. Maybe you’ve had them dry or overcooked before. Fear not! This recipe ensures perfectly cooked, tender lamb chops every single time.
The key lies in the lemon-garlic butter. This magic concoction isn’t just for flavor; it keeps the lamb chops incredibly moist while infusing them with a delightful garlicky goodness. Plus, the pan sauce we create with the leftover bits in the skillet adds an extra layer of deliciousness that will have you scraping the plate clean.
So, ditch the takeout menus and the endless chicken cycle. Tonight, we’re treating ourselves to a restaurant-worthy meal made right at home, and it’s easier than you think!
Here’s why I absolutely love this recipe:
- Fast and Easy: This recipe comes together in under 20 minutes, perfect for busy weeknights.
- Flavorful: The combination of juicy lamb, bright lemon, and fragrant garlic butter is simply divine.
- Foolproof: The recipe ensures perfectly cooked and tender lamb chops every single time.
- Versatile: The pan sauce can be easily customized with different herbs or spices to suit your taste.
- Leftovers? What Leftovers?: This recipe is so delicious, there probably won’t be any leftovers!
Let’s get cooking!
Ingredients
- 2 lbs lamb chops (preferably with good marbling)
- Zest and juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons minced garlic
- 1/2 stick unsalted butter, softened
- 1 cup dry white wine (chardonnay or sauvignon blanc)
- 2 tablespoons garlic-infused olive oil
- 1 teaspoon garlic paste (optional)
- 1 shallot, diced
- All-purpose seasoning
- Lemon pepper seasoning
- Chili powder
- Red pepper flakes (optional)
Instructions
- Prep the Lamb Chops: Take the lamb chops out of the refrigerator 15 minutes before cooking to bring them to room temperature. Pat them dry with paper towels. Season generously with all-purpose seasoning, lemon pepper seasoning, and chili powder on both sides.
- Make the Lemon-Garlic Butter: In a small bowl, combine softened butter, lemon zest, lemon juice, chopped parsley, chopped rosemary, a pinch of all-purpose seasoning, and a pinch of lemon pepper seasoning. Mix well and set aside.
- Sear the Lamb Chops: Heat a cast-iron skillet over medium-high heat with garlic-infused olive oil. Once hot, carefully place the lamb chops in the skillet, leaving space between them. Sear for 3-4 minutes per side, or until golden brown and cooked to your desired doneness (medium-rare is recommended for lamb chops). If using garlic paste, add it to the pan along with the lamb chops in the last minute of cooking for extra garlicky flavor.
- Baste and Remove Lamb Chops: Once seared, brush the lamb chops with the prepared lemon-garlic butter. Transfer the lamb chops to a plate and tent with foil to keep warm.
- Make the Pan Sauce: In the same skillet used for cooking the lamb chops, add the diced shallot and cook for a minute until softened. Add the white wine and scrape up any browned bits from the bottom of the pan (these bits add tons of flavor!). Let the wine simmer for a couple of minutes to reduce slightly.
- Finish the Sauce: Add a few tablespoons of the reserved lemon-garlic butter to the pan sauce, whisking to combine. Season with salt and pepper to taste.
- Plate and Serve: Spoon the pan sauce over the cooked lamb chops. Garnish with fresh parsley and serve immediately with your favorite sides like mashed potatoes, roasted vegetables, or rice.
Tips
- Use a meat thermometer to ensure perfectly cooked lamb chops. For medium-rare, the internal temperature should be 145°F (63°C).
- Don’t overcrowd the pan when searing the lamb chops. This will prevent them from browning properly.
- Let the cooked lamb chops rest for a few minutes before serving to allow the juices to redistribute for a more tender result.
- Feel free to adjust the amount of chili powder and red pepper flakes to your desired level of spice.
Enjoy this delicious and easy weeknight dinner recipe!
