Simple Sauteed Lamb Chops with Rosemary Mint Butter Sauce

  • Author: Shannon Doleac
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 - 8 1x


  • 8 T-bone lamb chops (Saddle Chops)
  • 3 Tbsp chopped fresh rosemary, divided
  • Salt
  • Black pepper
  • 2 Tbsp coconut oil
  • 1/2 cup butter (grass-fed)
  • 3 cloves garlic, minced
  • 3 Tbsp finely chopped fresh mint
  • Lemon zest from 2 lemons
  • 1/4 tsp. sea salt


  1. Pat lamb dry with a paper towel and season with salt, pepper, and about 1 Tbsp of chopped fresh rosemary.
  2. Heat a large cast iron skillet over medium high heat. Melt coconut oil in the pan until hot, but not smoking.
  3. Add chops and cook for 3 minutes. Flip and cook for 3 more minutes, or to your desired doneness.
  4. While chops are cooking, melt the butter over medium-low heat in a small sauce pan. Add garlic, 2 Tbsp rosemary, mint, lemon zest and 1/4 tsp. sea salt. Stir and allow the flavors to infuse over low heat.
  5. Serve 1 to 2 pieces of lamb per person. Drizzle lamb with herb butter sauce, or serve along side a small ramekin with the butter sauce.