Garlic & Herb Lamb Chops
Lamb chops pan-seared in butter with garlic, rosemary, and thyme.
Ingredients
For the Lamb:
8 lamb chops (about 1-inch thick, ~3 oz each)
3 Tbsp butter or beef tallow
4 cloves garlic, minced
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
Salt and black pepper, to taste
Optional Garnish & Serving:
Fresh parsley, chopped
Lemon wedges
Extra butter drizzle
Macronutrients
(per serving, 2 chops, makes 4)
Protein: 44g
Fat: 40g
Carbs: 1g
Preparation
Pat lamb chops dry with paper towels. Season generously with salt and black pepper on both sides.
Heat butter or tallow in a large skillet over medium-high heat. Add lamb chops and sear 3–4 minutes per side for medium-rare (internal temp ~135°F), or longer to desired doneness.
During the last 2 minutes of cooking, reduce heat to medium. Add minced garlic, rosemary, and thyme to the pan. Spoon the garlic-herb butter over the chops as they finish cooking.
Transfer lamb chops to a plate and let rest 5 minutes. Garnish with parsley and lemon wedges, and drizzle with pan juices or extra melted butter.
WEDNESDAY 260204