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Garlic Butter Lamb Chops

Garlic Butter Lamb Chops
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Are you serving enough Lamb? These Chops from Costco ought to be on your shopping list.

Lamb is a pretty pricey option when it comes to choices at the meat counter. That is good loin lamb chops.  Shoulder and Sirloin Chops are more economical but that’s about all to say in their favor. Give us their leaner, more tender cousins any day of the week.  Loin Lamb Chops have a richer, more savory flavor than beef.  Weighing in at 3 to 4 ounces, two of them make a perfect main course.  They’re sometimes called T-bone Chops for the T-shaped bone that runs through the meat. They’re incredibly simple to prepare. They can be grilled, broiled, or pan-fried. And at Costco prices, they can even be called economical. And they’re a surprisingly healthy protein.

What you should know about the Australian Lamb sold at

Australia’s Coat of Arms…where’s the Sheep?

Costco and almost everywhere else.

American Lamb producers say costs are higher and their conventionally raised meat has to be sold for more money than Australian Lamb. Aussie Lamb is sold in more than 100 countries worldwide. And it exports lamb in staggering numbers. In November of this year alone, 5,373,437 lbs. of Lamb were shipped out of the country. Because of its importance to their economy, Australian lamb is of the highest quality. There, Lamb is free-range and naturally fed on pasturelands.  Free of artificial additives and growth hormones, it’s incredibly healthy. It has 4 times more iron than chicken and twice what is found in pork. You’d have to eat 3-1/2 cups of spinach to rival its Iron content. And Iron is essential for energy, brain function, and healthy growth in children. Lamb is also a great source of Omega 3 fatty acid, the healthy fat found in fish.

The flavors in this recipe are classics and they’re perfect with Lamb.

Garlic and butter were practically made for each other.  Balanced and simple, they’re perfect with Lamb Chops. In a cast-iron skillet, the chops caramelize quickly to deep gold in the melted butter.  Adding the chopped garlic at the end guarantees the garlic won’t burn. For the tenderest of chops, cook them to rosy, medium doneness. Use a meat thermometer to check their internal temperature. The chops are rare at 120F, medium rare at 125F, medium at 130F, and well-done at 145F. Lamb can be positively gamey when cooked above medium. As to a garnish, Lamb pairs well with the flavor of fresh herbs. Mint is classic but we used flat-leaf parsley for flavor and color. Here is the recipe: And after it, some other takes on Lamb you should try.


Garlic Butter Lamb Chops

December 3, 2020
: 2
: 8 min
: Easy. The prep time includes 5 minutes to bring the chops to room temperature.

The classic flavor combination of Garlic and Butter does wonderful things for this simple recipe for perfect Lamb Chops


  • 8 (1 1/4-inch thick) lamb loin or rib chops
  • 1 teaspoon kosher salt
  • 4 cloves garlic
  • 1/4 cup fresh herb leaves, such as parsley, mint, or oregano
  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • Step 1 Remove the lamb chops from the refrigerator and season with 1 teaspoon kosher salt. Set aside at room temperature for at least 5 minutes. Meanwhile, finely chop 4 garlic cloves and 1/4 cup fresh herb leaves and set each aside separately.
  • Step 2 Melt 1 stick unsalted butter in a 12-inch skillet over medium-high heat until sizzling but not yet browned. Add the lamb chops and sear until browned and an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, 135 for medium, flipping halfway through, 8 to 12 minutes total.
  • Step 3 Add the garlic and 1/4 teaspoon black pepper to the butter and cook for 1 minute more. Remove from the heat and garnish with the herbs.

Lamb Meatballs with Red Pepper and Chickpea Sauce from Nancy Silverton of Campanile in Los Angeles

Parmesan Crusted Rack of Lamb

Spicy Lamb and Lentils with Herbs

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2 thoughts on “Garlic Butter Lamb Chops”

    • Blitzo! I cannot begin to tell you how flattered I am that an Australian could learn ANYTHING about Lamb from Chewing The Fat. I will keep you in mind on any trip to OZ. Thank you so much for sharing.

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