Golden Garlic Butter Lamb Chops Recipe
Tender lamb chops meet the glorious combination of butter and garlic in this wonderfully simple yet impressive recipe. The meat caramelises beautifully in olive oil before being basted with golden butter that carries sweet roasted garlic throughout every bite. Quick and easy to make, this dish delivers restaurant quality results at home.
Ingredients
- 2 lamb loin chops, about 2.5cm thick, at room temperature for even cooking
- 3 tablespoons extra virgin olive oil, divided
- 30g butter, preferably unsalted, at room temperature
- 4 large cloves garlic, lightly crushed with the flat of a knife but kept whole
- 2 fresh rosemary sprigs, leaves stripped and roughly chopped
- Sea salt flakes and freshly ground black pepper, to season generously
Directions
Step 1
Remove your lamb chops from the refrigerator at least 20 minutes before cooking, allowing them to come to room temperature which ensures even cooking throughout. Pat them completely dry with kitchen paper, as any moisture will prevent that gorgeous golden crust from forming. Season both sides generously with sea salt flakes and freshly ground black pepper, pressing the seasoning gently into the meat so it adheres properly. Don't be shy with the seasoning here, as lamb really benefits from bold flavouring and much of it will form that delicious crust.
Step 2
Heat 2 tablespoons of the olive oil in a heavy-bottomed frying pan over medium-high heat until it just begins to shimmer, which should take about 2 minutes. You want the pan properly hot but not smoking, as this temperature is crucial for achieving that perfect caramelised exterior whilst keeping the inside beautifully pink. To test if it's ready, hold your hand about 10cm above the pan, you should feel strong, steady heat radiating upwards.
Step 3
Carefully lay the lamb chops into the hot pan, positioning them away from you to avoid any oil splatter. They should sizzle immediately and assertively, if they don't, your pan isn't hot enough yet. Resist the temptation to move them around, let them cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom. This is where the magic happens, as the natural sugars and proteins in the meat caramelise to create incredible depth of flavour.
Step 4
Flip the chops using tongs, never a fork which would pierce the meat and release precious juices. Add the remaining tablespoon of olive oil to the pan along with the butter and crushed garlic cloves, tilting the pan slightly so the butter pools to one side as it melts. The garlic will immediately begin releasing its gorgeous aroma and infusing the butter with sweet, mellow flavour. Cook the second side for another 3-4 minutes for medium-rare, or adjust timing based on your preference.
Step 5
Once the butter has completely melted and starts to foam gently, this is your moment to baste. Tilt the pan towards you and use a large spoon to continuously scoop up the golden garlic butter, pouring it over the top of the chops in a steady stream. Do this repeatedly for about 1-2 minutes, as this basting technique not only adds incredible flavour but also helps cook the top surface of the meat. Scatter the chopped rosemary into the butter during the last 30 seconds, allowing it to crisp slightly and release its aromatic oils.
Step 6
To check for doneness, press the meat gently with your finger, it should feel slightly springy for medium-rare, or firmer if you prefer it more cooked through. If you're unsure, use a meat thermometer inserted into the thickest part, aiming for 55-57°C for medium-rare, 60-62°C for medium. Remember the meat will continue cooking for a few minutes after you remove it from the heat, so don't overcook it in the pan.
Step 7
Transfer the lamb chops to a warm plate and let them rest for 5 minutes, which is absolutely crucial as it allows the juices to redistribute throughout the meat rather than running out when you cut into it. Spoon those gorgeous garlic cloves and any remaining butter from the pan over the top of the chops, as this golden, herb-infused butter is liquid gold and shouldn't be wasted. Cover loosely with foil to keep warm whilst they rest.
Step 8
Serve your beautiful lamb chops immediately, drizzled with any resting juices that have collected on the plate. The meat should be gloriously tender with a caramelised, buttery crust and a perfectly pink, juicy centre. Squeeze the soft roasted garlic from its papery skin directly onto the meat if you fancy an extra hit of sweet, mellow garlic flavour. This pairs wonderfully with a simple green salad or roasted vegetables to keep things light and fresh.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
The Prophet ﷺ ate lamb shoulder and prayed without performing wudu.
Butter
The Prophet ﷺ ordered leather sheets spread with dates, dried yogurt and butter.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Olives
Eat of its oil and use it (the olives), for indeed it is from a blessed tree.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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