Rich Lamb Chops in Creamy Garlic Sauce (Print Version)

Lamb Chops in Creamy Garlic Sauce: Discover my secret for tender lamb & a rich, dreamy sauce. Your perfect comforting dinner awaits!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Event

01 - 4-6 lamb chops (rib or loin, about 1-inch thick)
02 - 1 cup heavy cream

→ Flavor Builders

03 - 6-8 cloves garlic, minced
04 - 1 cup chicken broth (low-sodium preferred)
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme

→ Pantry Staples

07 - 2 tbsp unsalted butter, divided
08 - 1 tbsp olive oil
09 - 1 tbsp all-purpose flour
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. This is crucial for a good sear, trust me! Then, generously season them all over with salt and freshly cracked black pepper. Heat a large, heavy-bottomed skillet (cast iron is my fave!) over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once shimmering, carefully place the lamb chops in the hot pan, making sure not to overcrowd it. You want them to sizzle, not steam! Sear for about 2-4 minutes per side, depending on thickness and your desired doneness. I love a good medium-rare, so I aim for a beautiful golden-brown crust. The smell at this stage? Pure heaven, honestly!
02 - Once seared, transfer the lamb chops to a plate and loosely tent them with foil. This resting time is so important; it allows the juices to redistribute, keeping your lamb tender and juicy. Don't skip it! While the lamb rests, reduce the heat to medium. Add another tablespoon of butter to the same skillet, scraping up any delicious browned bits from the bottom – those are flavor bombs! Once the butter is melted, sprinkle in the flour and whisk constantly for about 1 minute, creating a light roux. It’ll smell a bit nutty, and you’ll know you’re on the right track. My first time, I scorched the flour, and let's just say, that batch went right into the bin. Keep whisking!
03 - Now for the good part! Pour in the chicken broth slowly, whisking continuously to avoid lumps. This is where the sauce starts to come together, looking all smooth and velvety. Next, stir in all that beautiful minced garlic and the fresh rosemary and thyme. Let it simmer gently for 2-3 minutes, allowing the garlic to soften and the herbs to release their incredible aromas. Oh, the smell in my kitchen right now is just... *chef's kiss*! It’s such a comforting scent, really.
04 - Reduce the heat to low and pour in the heavy cream. Stir it all together until everything is combined and the sauce is a beautiful, pale, creamy color. Let it warm through gently for another 2-3 minutes, but don't let it boil vigorously, or it might separate. Season the sauce with a pinch more salt and pepper to taste. This is your moment to adjust it perfectly! I often add a little more black pepper because I just love that kick. The sauce should be thick enough to coat the back of a spoon, just dreamy.
05 - Carefully nestle the rested lamb chops back into the skillet, spooning that gorgeous creamy garlic sauce all over them. Let them warm through in the sauce for just a minute or two. This step infuses the lamb with even more flavor and brings everything together beautifully. Sometimes, I’m a bit messy with this part, sauce splattering everywhere, but hey, that’s real cooking, right? The goal is to get those chops coated in all that garlicky goodness.
06 - Remove the skillet from the heat. Before serving, sprinkle generously with fresh chopped parsley. This not only adds a burst of fresh color but also a lovely, bright counterpoint to the rich sauce. Serve immediately with your favorite sides. The chops should be tender, the sauce luscious and fragrant. Honestly, seeing this dish come to life from simple ingredients always makes me so happy. Enjoy every single bite!

# Notes:

01 - Always pat your lamb chops super dry before searing for that perfect crust.
02 - If you have leftovers, reheat gently on the stovetop; the microwave makes the sauce separate and sad, I learned that the hard way!
03 - For a richer flavor, deglaze the pan with a splash of dry white wine before adding the broth. It adds a lovely depth.
04 - Serving with creamy mashed potatoes is a must for soaking up every last drop of that incredible sauce!

# Tools You'll Need:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 50g
Total Carbohydrate: 10g
Protein: 35g

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