Lemon Garlic Butter Lamb Chops: A Zesty, Tender Delight

In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.
Rub this marinade all over the lamb chops, making sure they’re coated evenly. Let them marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Lamb Chops:

Heat a large skillet or cast-iron pan over medium-high heat. Add a little olive oil to the pan and let it heat up.
Once hot, add the lamb chops and cook for about 4-5 minutes on each side for medium-rare, or adjust the time depending on your preferred level of doneness (3 minutes per side for rare, 6-7 minutes per side for medium-well).
Remove the lamb chops from the pan and set them aside to rest while you make the sauce.
Prepare the Lemon Garlic Butter Sauce:

In the same pan, add the butter and let it melt. Stir in any remaining marinade from the lamb and cook for about 1 minute.
For extra sauce, add chicken broth and bring to a simmer. Let it reduce slightly, stirring occasionally, for about 2-3 minutes. Adjust salt and pepper to taste.
Serve:

Place the cooked lamb chops back in the pan, spoon the lemon garlic butter sauce over the chops, and cook for another minute to heat through.
Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Serving and Storage Tips: