Pan-Fried Lamb Chops with Rosemary and Garlic Butter

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender lamb chops pan-fried with fresh rosemary and garlic, finished with a rich garlic butter sauce. This Australian-inspired lamb recipe, ready in about 22 minutes, pairs lamb chops, fresh rosemary sprigs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 chops (about 1 inch thick, 1 lb) lamb chops
• 2 fresh rosemary sprigs
• 4 cloves, minced garlic cloves
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 lamb chops and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add lamb chops to the pan along with 2 sprigs of fresh rosemary and cook for 3-4 minutes per side until a golden crust forms and internal temperature reaches 135°F for medium-rare.
4. Step 4: Reduce heat to medium-low and add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet; spoon the melted garlic butter over the chops continuously for 1-2 minutes until fragrant and butter is lightly browned.
5. Step 5: Remove chops from pan, let rest for 5 minutes, then serve drizzled with the garlic rosemary butter.