Description
Garlic & Herb Crusted Lamb Chops are a delightful dish that brings irresistible flavor to your table. With simple preparation and a beautiful presentation, these lamb chops make an excellent centerpiece for any gathering.
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 lamb chops dry thoroughly with paper towels, removing any bone fragments or shards. Slice between ribs to create 3/4" to 1" thick chops.
- In a measuring cup, combine marinade ingredients: 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, pour the marinade over them, and rub it onto all sides of the meat, especially the meaty parts. Cover and refrigerate for at least 1 hour or overnight.
- Take lamb chops out of the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat and add 1 tbsp oil. Once hot, sear the chops for 2-4 minutes per side, adjusting for the thickness and desired doneness. Note that temperature may rise by 5 degrees as they rest. If necessary, cook in batches.
- Transfer the seared lamb chops to a serving plate, cover with foil, and let them rest for 5 minutes while preparing the pan sauce.
Notes
For best flavor, marinate the lamb overnight.
Use a meat thermometer to ensure the lamb reaches your desired doneness.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 80mg