Description

These Garlic & Herb Crusted Lamb Chops are packed with flavor and easy to make, making them perfect for your next family gathering or special occasion. With just a few key ingredients and simple preparation, you can create a mouthwatering centerpiece that will impress your guests.

Ingredients

Scale

2 lbs lamb rib chops, 8 count, cut from a rack of frenched lamb ribs
5 plump garlic cloves, pressed
4 tbsp olive oil, divided
2 tbsp fresh parsley, plus more for garnish
2 tsp tabasco original red pepper sauce
1 tsp fine sea salt
1 tsp black pepper, freshly ground
1/4 tsp dried thyme
1/2 cup chicken stock, or beef stock
2 tbsp unsalted butter, softened

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Instructions

Pat lamb chops dry thoroughly with paper towels to remove any bone fragments.
Slice between the ribs to create 3/4" or 1" thick portions.
Combine marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 tbsp olive oil, 2 tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper, and 1/4 tsp thyme.
Place the lamb chops in a non-reactive casserole dish and coat with the marinade, ensuring to rub it into the meaty portions.
Cover and refrigerate for at least 1 hour or overnight for better flavor.
30 minutes before cooking, take the lamb chops out of the refrigerator to bring them to room temperature.
Heat a large heavy pan over high heat and add 1 tbsp olive oil.
Once the oil is hot, add the lamb chops and sear for 2-4 minutes per side based on thickness and desired doneness, remembering that the temperature will rise 5 degrees as they rest.
If necessary, sauté the chops in batches to avoid overcrowding the pan.
Transfer the cooked chops to a serving plate, cover loosely with foil, and let them rest for 5 minutes while making the pan sauce.

Notes

For an extra kick, add more Tabasco to the marinade to suit your taste.
Resting the lamb after cooking helps keep it juicy and tender.
Using fresh herbs will enhance the flavor significantly; consider using a mix of parsley and thyme.

Nutrition

Serving Size: 1 lamb chop
Calories: 430
Sugar: 0g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 40g
Cholesterol: 105mg