Description
Experience mouthwatering Garlic & Herb Crusted Lamb Chops, a delightful blend of tender lamb, rich garlic, and fresh herbs, making it a perfect centerpiece for special meals or gatherings. Enjoy easy prep and incredible flavors 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 (or use 2 tsp dried parsley)
- 2 tsp tabasco original red pepper sauce
- 1 tsp fine sea salt, we used 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
Instructions
- Pat the lamb chops dry with paper towels to remove any bone fragments.
- Slice between the ribs to separate the chops, ensuring even thickness around 3/4" or 1".
- In a measuring cup, mix the marinade ingredients: garlic, 3 tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme.
- Place the lamb chops in a non-reactive dish, pour over the marinade, and rub it into all sides of the meat. Cover and refrigerate for at least 1 hour or overnight.
- Take the chops out of the fridge 30 minutes before cooking to reach room temperature.
- Heat a large heavy pan over high heat and add 1 tbsp olive oil. Once hot, sear the lamb chops for 2-4 minutes on each side, adjusting for thickness and desired doneness.
- Transfer to a serving plate, tent with foil, and allow to rest for 5 minutes while you prepare the pan sauce.
Notes
Marinating overnight enhances flavor even more.
Use a meat thermometer for precise doneness—medium-rare is 135°F.
Resting the chops allows juices to redistribute for maximum tenderness.
Nutrition
- Serving Size: 1 chop
- Calories: 410
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg