Tender Lamb Chops in Creamy Garlic Sauce (Print Version)
Savor tender Lamb Chops in Creamy Garlic Sauce. A simple, yet elegant dish perfect for any night. My personal recipe, full of flavor and easy steps.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Ingredients
01 -
4-6 French-cut lamb rib chops (about 1.5-2 lbs total)
02 -
1 cup heavy cream
03 -
1/2 cup chicken broth
04 -
2 tbsp unsalted butter
→ Flavor Boosters & Seasonings
05 -
6-8 cloves fresh garlic, minced (or more if you're like me!)
06 -
2 sprigs fresh rosemary
07 -
2 sprigs fresh thyme
08 -
Salt to taste
09 -
Freshly ground black pepper to taste
→ Garnish & Finishing
10 -
2 tbsp fresh parsley, chopped
→ Optional Extras
11 -
1 tbsp olive oil (for searing)
12 -
Pinch of red pepper flakes (for a little kick)
# Instructions:
01 -
First things first, pat those beautiful lamb chops super dry with paper towels. This is CRITICAL for getting that gorgeous, crusty sear – don't skip it! Season them generously with salt and pepper on both sides. Now, heat a heavy-bottomed skillet (cast iron is my secret weapon here!) over medium-high heat with a drizzle of olive oil. Once shimmering, add the chops. Don't overcrowd the pan; you might need to do this in batches. Sear for 2-3 minutes per side until deeply golden brown. I always get a little too excited and try to flip them too soon, which results in a sad, pale chop. Learn from my mistakes!
02 -
Once your chops are beautifully seared, remove them from the skillet and set them aside on a plate. Don't clean the pan! Those browned bits are flavor gold. Reduce the heat to medium, then add the unsalted butter to the pan. Once melted, toss in all that minced fresh garlic. Sauté for about 1 minute, stirring constantly, until it's fragrant. Be super careful not to burn it – burnt garlic is a bitter disaster, and I've been there, done that, and had to start over. Keep it moving, you want golden, not dark brown!
03 -
Now for the fun part! Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is where all that flavor gets released into the sauce. Let it simmer gently for about 2-3 minutes, allowing it to reduce slightly and concentrate those savory notes. The smell in your kitchen right now? Honestly, it's probably incredible. This step is key for setting up the richness of our Lamb Chops in Creamy Garlic Sauce.
04 -
Reduce the heat to low, then pour in the heavy cream. Add the fresh rosemary and thyme sprigs. Stir everything together gently. Let the sauce simmer on low heat for 5-7 minutes, stirring occasionally, until it thickens slightly. You want it to coat the back of a spoon. Don't let it come to a rolling boil, or the cream might separate – I learned that the hard way once, and it looked like a science experiment gone wrong. Keep it low and slow for a truly velvety sauce.
05 -
Return the seared lamb chops to the skillet, nestling them into the creamy garlic sauce. Spoon some of that glorious sauce over the chops. Cover the skillet and let them cook for another 3-5 minutes, or until they reach your desired doneness. For medium-rare, I usually pull them around 130-135°F (54-57°C). I often get impatient and peek too much, letting out all the steam, but try to resist! This gentle simmer finishes cooking them through while infusing them with all that garlic goodness.
06 -
Once cooked to your liking, remove the skillet from the heat. Take out the herb sprigs – nobody wants to chew on a woody stem! Transfer the Lamb Chops in Creamy Garlic Sauce to a cutting board and let them rest for 5 minutes before serving. This resting period is SO important; it allows the juices to redistribute, ensuring tender, juicy lamb. Sprinkle generously with fresh parsley before serving. The vibrant green against that creamy sauce is just stunning, and the fresh flavor is the perfect finishing touch.
# Notes:
01 -
Always pat lamb chops dry for a perfect sear; it's a game-changer.
02 -
Store leftovers in an airtight container for 2-3 days; reheat gently on the stovetop to prevent the sauce from separating.
03 -
If you don't have fresh herbs, use 1/2 tsp dried rosemary and 1/2 tsp dried thyme, but fresh is always best.
04 -
Serve with creamy mashed potatoes or a crusty baguette to soak up every last bit of that amazing sauce.
# Equipment Needed:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
Tongs
03 -
Cutting board
04 -
Meat thermometer (optional but helpful)
# Nutrition (Per Serving):
Calories: 550-650
Total Fat: 45-55g
Total Carbohydrate: 5-10g
Protein: 35-40g