Lion lamb chops with garlic butter and rosemary are a flavorful and aromatic dish that brings out the best in this tender cut of meat. The chops are seared to a golden crust and then basted with a rich garlic butter infused with fresh rosemary, which adds a warm, earthy note that perfectly complements the lamb.
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The combination of garlic, butter, and rosemary creates a savory, fragrant sauce that enhances the chops' natural juiciness. Paired with roasted potatoes or seasonal vegetables, this dish is comforting and elegant.
Why You'll Love these Lion Lamb Chops
- Quick and Easy - These lamb chops cook in under 20 minutes, making them perfect for a fast weeknight dinner or a last-minute gourmet meal.
- Flavor-Packed – The combination of garlic, butter, and rosemary infuses the lamb with rich, savory, and aromatic flavors.
- Restaurant-Quality at Home – You get tender, juicy, perfectly seared chops that rival any fine dining experience.
- Minimal Ingredients – With just a handful of simple, fresh ingredients, this recipe proves that less really can be more.
- Versatile Pairing – These chops go beautifully with everything from mashed potatoes and roasted veggies to fresh salads or couscous.
Key Ingredients
All you need are some simple, pantry staple ingredients to make this delicious loin lamb chops recipe at home:
- Loin Lamb Chops – Tender, juicy, and perfect for quick searing.
- Garlic – Fresh minced garlic brings bold, aromatic flavor.
- Butter – Adds rich, creamy depth and helps carry the garlic and rosemary flavors.
- Fresh Rosemary – Infuses the dish with a fragrant, earthy aroma.
- Mrs. Dash Seasoning – A salt-free blend of herbs and spices that adds a flavorful twist.
- Salt and Pepper – To enhance and balance the overall flavor of the lamb.
Substitutions and Variations
Here are some tasty substitutions and variations you can try with garlic butter rosemary lamb loin chops:
Substitutions:
- Bone in Lamb Loin Chops: Swap with lamb rib chops or even beef ribeye for a different but still flavorful cut.
- Butter: Use ghee or olive oil if you prefer a dairy-free option or a slightly lighter flavor.
- Fresh Rosemary: Try thyme, oregano, or sage for a different herbal note.
- Mrs. Dash Seasoning: Replace with your favorite herb blend or Italian seasoning if desired.
- Garlic: Use garlic powder in a pinch, though fresh garlic gives the best flavor.
Variations:
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the garlic butter for heat.
- Citrusy Twist: Squeeze in a bit of lemon juice or add lemon zest to brighten the flavors.
- Herb Crust: Mix chopped rosemary with breadcrumbs and Parmesan for a crunchy topping.
- Grilled Version: Instead of pan-searing, throw the chops on the grill for a smoky, charred flavor.
- Mediterranean Style: Add a handful of chopped olives, capers, or sun-dried tomatoes to the pan sauce.
How to Make Lion Lamb Chops
Here’s a simple and flavorful method for making loin lamb chops with rosemary and garlic butter:
Slice rack of lamb lion chops into steak pieces. Pat the lamb chops dry with paper towels. Season both sides generously with sea salt (or kosher salt), ground black pepper, and Mrs. Dash seasoning (if using).
Add butter, fresh garlic cloves, and rosemary into a cast-iron skillet over medium-high heat. When hot and butter is garlic infused, add the lamb chops and sear for 3 - 4 minutes per side, until they develop a nice golden crust. Lower the heat slightly if needed to prevent burning. Tilt the pan slightly and use a teaspoon to baste the chops with the garlic butter for another 1 - 2 minutes.
Lamb is best served medium-rare to medium (internal temperature around 135 - 145°F). Cook a little longer if you prefer it well done.
Remove cooked lamb chops from the pan and let them rest for 5 minutes. Drizzle pan-seared lamb chops with the remaining garlic butter from the pan, sprinkle with freshly chopped parsley or fresh herbs of your choice, and serve.
For a full list of ingredients and instructions, see the recipe card below.
Serving Suggestions
Here are some delicious serving suggestions to complement your garlic butter rosemary lamb loin chops:
Starches and Grains:
- Garlic Mashed Potatoes - Creamy and comforting, perfect for soaking up that garlic butter sauce.
- Roasted Baby Potatoes - Crispy outside, fluffy inside, seasoned with rosemary or thyme.
- Couscous or Quinoa - Light and fluffy, great with a touch of lemon zest and herbs.
Vegetables:
- Roasted Asparagus - Simple, elegant, and quick to make.
- Grilled Zucchini or Eggplant - Adds a smoky, Mediterranean feel.
- Honey-Glazed Carrots - Sweet and savory contrast to the herby lamb.
Salads and Extras:
- Cabbage and Cucumber Salad - Savory, creamy, and crispy flavors.
- Romaine Salad - Romaine lettuce, cherry tomatoes, cucumbers, red onions, parmesan cheese, and a delicious olive garden dressing for a bold, tangy side.
- Crusty Bread - Perfect for mopping up extra garlic butter.
Frequently Asked Questions
Use a meat thermometer:
• Medium-rare: 135°F
• Medium: 145°F
Let them rest for a few minutes after cooking for juicier results.
Yes! Use about ⅓ the amount since dried herbs are more concentrated. So, if the recipe calls for 1 teaspoon fresh rosemary, use about ⅓ teaspoon dried.
Avoid overcooking. Lamb loin chops cook quickly - sear on high heat, then reduce and baste with butter to keep them tender and juicy.
Absolutely. A quick marinade of olive oil, garlic, rosemary, and lemon juice for 30 minutes to 2 hours can deepen the flavor - but it’s not necessary with this garlic butter method.
You can use Italian seasoning, herbs de Provence, or a simple mix of dried thyme, basil, and oregano for a similar herb blend.
How to Store Lion Lamb Chops
Here’s how to store leftover loin lamb chops properly to keep them fresh and tasty:
Refrigerator Storage:
- Cool first: Let the lamb chops cool to room temperature (but don’t leave them out longer than 2 hours).
- Wrap tightly: Place them in an airtight container or wrap them tightly in foil or plastic wrap.
- Store time: Keep in the fridge for up to 3 - 4 days.
Freezer Storage:
- Wrap and seal: Wrap each chop tightly in foil or plastic wrap, then place in a freezer-safe bag or airtight container.
- Label & date: Mark the date so you know when you froze them.
- Store time: Best used within 2- 3 months for optimal flavor.
Reheating Lion Lamb Chops
Reheat gently in a skillet over low heat with a bit of butter or broth to keep them moist.
You can also reheat in the oven at 300°F for about 10 - 15 minutes, covered with foil.
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Recipe Card
Lion Lamb Chops (with Rosemary and Garlic Butter)
Ingredients
- 8 lamb loin chops
- 4 tablespoon unsalted butter
- 6 large garlic cloves
- 2 sprig of fresh rosemary
- 1 teaspoon Mrs. Dash seasoning (optional)
- Salt and black pepper to taste
Instructions
- Slice rack of lamb lion chops into steak pieces. Pat the lamb chops dry with paper towels. Season both sides generously with sea salt (or kosher salt), ground black pepper, and Mrs. Dash seasoning (if using).
- Add butter, fresh garlic cloves, and rosemary into a cast-iron skillet over medium-high heat. When hot, and butter is garlic infused add the lamb chops and sear for 3 - 4 minutes per side, until they develop a nice golden crust. Lower the heat slightly if needed to prevent burning. Tilt the pan slightly and use a teaspoon to baste the chops with the garlic butter for another 1 - 2 minutes.
- Lamb is best served medium-rare to medium (internal temperature around 135 - 145°F). Cook a little longer if you prefer it well done.
- Remove cooked lamb chops from the pan and let them rest for 5 minutes. Drizzle pan-seared lamb chops with the remaining garlic butter from the pan, sprinkle with freshly chopped parsley or fresh herbs of your choice, and serve.
Notes
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