Garlic Herb Butter Lamb Chops

with Loaded Baked Potato & Buttered Broccoli

🛒 Ingredients (Serves 2–3)

For the Lamb Chops

• 6–8 lamb rib chops (about 1 to 1½ inches thick)

• Salt (generous)

• Fresh cracked black pepper

• 1 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh parsley, chopped

• Optional: squeeze of fresh lemon

For the Loaded Baked Potatoes

• 2 large russet potatoes

• 1 tbsp olive oil

• Salt

• 2 tbsp butter

• ¼ cup sour cream

• ½ cup shredded cheddar or Colby Jack

• 2 tbsp chopped spinach (optional, like in image)

• 1 tbsp chopped chives or green onion

For the Broccoli

• 2 cups fresh broccoli florets

• 1 tbsp butter

• Salt & pepper

• Optional: squeeze of lemon

🔥 Step 1: Prepare the Baked Potatoes

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes dry. Pierce several times with a fork.

3. Rub with olive oil and coat with salt.

4. Place directly on oven rack or on a baking sheet.

5. Bake 50–60 minutes until fork-tender.

To Finish:

6. Slice open, fluff inside with fork.

7. Mix butter, sour cream, cheese, spinach, and chives into the potato.

8. Return to oven for 5–7 minutes to melt cheese.

🥦 Step 2: Steam the Broccoli

1. Steam broccoli 4–5 minutes until bright green and tender-crisp.

2. Toss with butter, salt, pepper.

3. Add lemon squeeze if desired.

Set aside and keep warm.

🥩 Step 3: Cook the Lamb Chops

1️⃣ Bring to Room Temp

Remove lamb from fridge 30 minutes before cooking.

2️⃣ Season Generously

Pat dry. Season both sides heavily with salt and black pepper.

3️⃣ Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat.
Add olive oil.

Place lamb chops down and sear:

• 3–4 minutes per side for medium-rare

• 4–5 minutes per side for medium

Do not move them while searing — this creates that deep brown crust.

Internal temps:

• 125°F rare

• 130–135°F medium-rare (recommended)

• 140°F medium

4️⃣ Add Garlic Herb Butter

Lower heat to medium-low. Add butter, garlic, rosemary, thyme.

As butter melts:

• Tilt pan

• Spoon the melted herb butter repeatedly over the chops for 1–2 minutes (basting)

This creates that glossy finish seen in the image.

Remove from heat and rest 5–10 minutes.

Finish with chopped parsley and optional squeeze of lemon.

🍽️ Plate It Like the Picture

• Arrange 3–4 chops on plate

• Spoon extra garlic herb butter over top

• Add loaded potato on side

• Finish with broccoli

• Sprinkle a little flaky sea salt on lamb before serving

🔑 Pro Tips for Perfect Lamb

• Dry surface = better crust

• Don’t overcrowd pan

• Resting is crucial — keeps juices inside

• Use fresh herbs, not dried, for that restaurant flavor

🔥 Optional Upgrade: Reverse Sear Method

1. Bake lamb at 275°F until internal temp hits 115°F.

2. Sear in hot skillet 1–2 minutes per side.

3. Finish with butter baste.

This gives edge-to-edge pink perfection.