Tender Lamb Chops in Creamy Garlic Sauce (Print Version)

Tender Lamb Chops in Creamy Garlic Sauce is a comforting dish. Juicy chops bathed in rich, garlicky cream. Easy, hearty, and full of flavor.

# 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-based, Dairy

# Ingredients:

→ Main Players

01 - 4-6 Lamb Loin Chops (about 1-inch thick)
02 - 1 tbsp Olive Oil

→ Flavor Foundation

03 - 6-8 cloves Garlic, minced
04 - 1/2 cup Chicken or Vegetable Broth
05 - Salt, to taste
06 - Freshly Ground Black Pepper, to taste

→ Creamy Dream Team

07 - 1 cup Heavy Cream
08 - 1/2 cup Freshly Grated Parmesan Cheese

→ Finishing Touches

09 - 1/4 cup Fresh Parsley, chopped

# Instructions:

01 - Okay, first things first: get your lamb chops out of the fridge about 20 minutes before you start cooking. This helps them cook more evenly. Pat them super dry with paper towels – this is key for a good sear, trust me! Then, season them generously on both sides with salt and freshly ground black pepper. I always go a little heavy on the pepper because I love that bite. You want them looking ready for a photoshoot, honestly.
02 - Heat a large, heavy-bottomed skillet (cast iron is my fave here, really!) over medium-high heat. Add a good splash of olive oil. Once it's shimmering, carefully place your seasoned lamb chops in the pan. Don't overcrowd the pan, you might need to do this in batches. Sear for about 3-4 minutes per side until they're beautifully golden brown and have a nice crust. This is where the kitchen smells start getting really good!
03 - Once seared, take those gorgeous chops out of the pan and set them aside on a plate. They'll finish cooking later. Now, reduce the heat to medium. Add the minced garlic to the pan (no need for more oil, there's flavor in those drippings!). Sauté for about 1 minute, just until it's fragrant but not browned. I always get worried about burning the garlic, so I stir constantly here. That smell, oh my goodness!
04 - Pour in the chicken or vegetable broth, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it's where so much flavor comes from! Let it simmer for a couple of minutes until it reduces slightly. I always feel like a real chef doing this step, honestly. This is the foundation of your amazing Creamy Garlic Sauce.
05 - Now for the good stuff! Reduce the heat to low and stir in the heavy cream. Let it gently simmer for 3-5 minutes, allowing it to thicken a bit. Then, stir in the freshly grated Parmesan cheese until it's completely melted and smooth. Taste it here – you might want a little more salt or pepper. I usually do! This is where you really see the Lamb Chops in Creamy Garlic Sauce come together.
06 - Return the seared lamb chops to the skillet, nestling them into that incredible creamy garlic sauce. Spoon some of the sauce over the chops. Let them simmer for another 2-3 minutes, or until they've reached your desired doneness (I like mine medium-rare, so they're still a bit pink inside). Garnish generously with fresh parsley. The final dish should look rich, inviting, and smell absolutely divine. Serve immediately, because waiting is just too hard!

# Notes:

01 - Always pat those lamb chops super dry before searing; it makes all the difference for a crust!
02 - You can prep the garlic and herbs ahead of time, but the sauce really shines when made fresh.
03 - Tried chicken thighs instead of lamb once—it worked, but the richness just isn't the same.
04 - Serve with crusty bread to soak up every last bit of that amazing sauce, trust me on this!

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Wooden spoon
04 - Measuring cups and spoons
05 - Small bowl for seasoning

# Nutrition (Per Serving):

Calories: 650
Total Fat: 55g
Total Carbohydrate: 8g
Protein: 30g

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