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Pan-Seared Lamb Loin Chops with Garlic-Parmesan-Herb Butter

Pan-Seared Lamb Loin Chops with Garlic-Parmesan-Herb Butter

Rich, tender lamb loin chops are slow-cooked, then finished with a high-heat sear for a perfect crust and juicy center. Topped with a luxurious garlic-Parmesan-herb compound butter, Brandyn Baker this dish with bold flavor and an elevated, steakhouse-style finish—perfect for a special dinner or weekend cook.

Prep

20 minutes

Cook time

1½ hours

Serves

2–4

Steps

  1. In a bowl, combine softened butter, garlic paste, Parmesan cheese, lemon juice, salt, black pepper, red pepper flakes, and chopped parsley. Mix until fully incorporated.
  2. Transfer butter onto plastic wrap, roll tightly into a log, and refrigerate until ready to use.
  3. Preheat your grill or smoker to 225°F.
  4. Remove lamb from the refrigerator and pat dry with paper towels.
  5. Season generously on all sides with salt, black pepper, and garlic powder.
  6. Place lamb loin chops on the grill and cook until the internal temperature reaches 110°F.
  7. Remove the lamb and increase the grill temperature to 500°F.
  8. Return the lamb to the grill and sear, flipping every 1–2 minutes, until the internal temperature reaches 127–130°F for medium-rare.
  9. Remove from the grill and allow to rest briefly.
  10. Plate the lamb loin chops with your favorite sides. Top each chop with a generous dollop of garlic-Parmesan-herb butter. Serve immediately and enjoy!

Ingredients:


Lamb Loin Chops

  • 1–2 lbs lamb loin chops
  • salt, to season
  • black pepper, to taste
  • 1 TSP garlic powder
  • 1 TSP olive oil


Garlic-Parmesan-Herb Compound Butter

  • 2 sticks unsalted butter, softened
  • 1 TBSP garlic paste
  • ¼ cup Parmesan cheese
  • ½ lemon, juiced
  • 1 TSP salt
  • 2 TBSP black pepper
  • 1 TSP red pepper flakes
  • ½ bunch fresh parsley, chopped

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Pan-Seared Lamb Loin Chops with Garlic-Parmesan-Herb Butter

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