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Pan-Seared Lamb Chops with Garlic Brown Butter and Minted Wilted Spinach

2 servings · 2.4 g net carbs

2.4g Net carbs 50.6g Fat 51.7g Protein 687.2 kcal

2.4g Net carbs · 50.6g Fat · 51.7g Protein · 687.2 kcal

Pan-Seared Lamb Chops with Garlic Brown Butter and Minted Wilted Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 20 min  ·  total 35 min  ·  difficulty medium

Pan-seared lamb chops develop a brown crust while garlic and mint are folded into wilted baby spinach cooked in butter and a splash of lemon. A quick brown-butter sauce flavored with garlic is spooned over the rested chops to finish and deepen the lamb's savory notes. The chops are finished in a 350°F oven to the target internal temperature and then rested so juices redistribute before serving. Chopped mint and parsley are folded into the spinach at the end to add a bright herb lift that contrasts the brown butter.

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Ingredients

  • lamb chopsLamb, Chop
    360 g
  • baby spinachSpinach, Baby
    120 g
  • butterButter, Salted
    40 g
  • avocado oilOil, Avocado
    10 ml
  • garlicGarlic, Raw
    8 g
  • mintSpearmint
    10 g
  • parsley
    6 g
  • lemon juiceLemon juice, Raw
    15 ml
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet
  • small skillet
  • instant-read thermometer
  • tongs

Method

  1. Preheat the oven to 180°C (350°F) and set an instant-read thermometer nearby.
  2. Pat the lamb chops dry and season both sides with salt and black pepper. Bring to near room temperature while prepping herbs.
  3. Heat a skillet over medium-high heat until hot, add the avocado oil, then add the lamb chops. Sear without moving for 2 to 3 minutes per side until a deep brown crust forms.
  4. Transfer the skillet with the chops to the preheated 180°C (350°F) oven and roast for 6 to 10 minutes, checking with an instant-read thermometer for 52°C to 54°C (125°F to 130°F) for medium-rare; remove and transfer the chops to a plate to rest for 5 minutes.
  5. While the chops are in the oven, mince the garlic and reserve in two equal portions. In a small skillet over medium heat, melt half the butter and add one portion of minced garlic; add the baby spinach and toss for 1 to 2 minutes until just wilted. Remove from heat, stir in the lemon juice, half the mint and half the parsley, then keep warm.
  6. In the same small skillet used for spinach, add the remaining butter and cook over medium heat, swirling occasionally, until the milk solids turn amber-brown and give a nutty aroma, about 2 to 3 minutes. Add the remaining garlic and cook 30 seconds more off direct heat, then remove from heat.
  7. To serve, arrange the wilted spinach on warmed plates, place the rested lamb chops on top, and spoon the garlic brown butter over the chops. Finish with the remaining mint and parsley sprinkled over the dish and serve immediately.
Preheat the oven to 180°C (350°F) and set an instant-read thermometer nearby.

Tips

Pro tip

  • Pat lamb dry and season immediately before searing to help form a stable crust.
  • Use an instant-read thermometer to check 125 to 130°F for medium-rare and adjust oven time for thickness.
  • If the skillet smokes, lower the heat and add the butter later to avoid burning the solids.

Frequently asked questions

Can I use beef ribeye instead of lamb chops?
Yes. Beef ribeye can replace lamb chops and will sear and finish the same way, but the flavor will be beef-forward rather than the gamey-sweet character of lamb; adjust resting time only if the steak thickness differs.
What can I use instead of fresh mint?
Use parsley instead of mint for a milder, herbaceous finish; parsley keeps the dish bright but will lack mint's cooling note, so maintain the same quantity to preserve herb balance.
Why are my lamb chops sticking to the pan?
They are sticking because the skillet was not hot enough or the meat surface was damp. Preheat the skillet until very hot, pat the chops dry, add the avocado oil, then place the meat without moving it for 2 to 3 minutes to develop a releaseable crust.
Why did the spinach release a lot of water?
Overcrowding the pan or cooking at too low a heat causes spinach to steam and release water. Wilt the baby spinach in a hot skillet in one or two batches, cook only until just wilted, then remove excess liquid before finishing with lemon and herbs.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.4g Net carbs 2% 48% 49%
Net carbs Fat Protein
2.4 gNet carbs
51.7 gProtein
50.6 gFat
1.6 gFiber
687.2Calories

Electrolytes

Na1671 mgSodium
K1052 mgPotassium
Mg110 mgMagnesium

Minerals

Calcium
106 mg
Iron
5.07 mg
Magnesium
110 mg
Phosphorus
417 mg
Potassium
1052 mg
Zinc
7.24 mg
Copper
0.337 mg
Selenium
—

Vitamins

Vitamin A
330 µg
Vitamin C
24.0 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.247 mg
Riboflavin (B2)
0.607 mg
Niacin (B3)
12.92 mg
Pantothenic acid (B5)
—
Vitamin B6
0.432 mg
Folate
120 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

286.8 g per serving

7 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.