Go Back
–+ servings
Blackstone Garlic Butter Lamb Chops

Blackstone Garlic Butter Lamb Chops

5 from 2 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
1 hour
Total Time: 1 hour 20 minutes
Servings: 4 Servings

Description

Tender, juicy lamb chops seared on the Blackstone griddle and finished with a rich herb and garlic butter. Marinated in rosemary, thyme, garlic, and lemon, these griddle lamb chops deliver a restaurant-quality crust in just minutes.

Ingredients 

For the lamb chops:

  • 8 lamb chops, about 2 per serving
  • 1/4 cup olive oil, plus extra for the griddle
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

For the garlic butter:

  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon lemon zest, optional
  • 1/4 teaspoon salt

To serve (optional):

  • Lemon wedges
  • Fresh herbs for garnish

Instructions

  • In a bowl, whisk together the olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  • Coat the lamb chops thoroughly in the marinade. Cover and refrigerate at least 1 hour, or overnight for best results.
  • Make the garlic butter: mash the softened butter with the minced garlic, chopped rosemary and thyme, lemon zest, and a pinch of salt. Set aside at room temperature.
  • Preheat the Blackstone griddle to medium-high heat (about 375°F to 400°F).
  • Remove the chops from the marinade and let them come to room temperature, about 20 minutes.
  • Lightly oil the griddle. Place the chops down and cook 4 to 5 minutes per side for medium-rare, flipping only once.
  • Check the internal temperature with a meat thermometer, 145°F for medium-rare.
  • Top each chop with a spoonful of garlic butter and let rest 5 minutes so the juices redistribute and the butter melts into a sauce.
  • Garnish with fresh herbs and serve with lemon wedges.

Equipment

  • Blackstone Griddle
  • Meat Thermometer
  • Mixing Bowls

Notes

  • Bring chops to room temperature before cooking for even results.
  • Avoid moving the chops too much on the griddle to build a good sear.
  • Resting after cooking is essential for juicy, tender lamb.
  • Pull the chops about 5°F below your target temperature to allow for carryover cooking.
  • Nutrition is an estimate and will vary with the cut and size of your chops.

Nutrition

Serving: 1ServingCalories: 804kcalCarbohydrates: 3gProtein: 84gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 287mgSodium: 971mgPotassium: 1131mgFiber: 1gSugar: 0.3gVitamin A: 492IUVitamin C: 9mgCalcium: 69mgIron: 8mg