Description

These Garlic & Herb Crusted Lamb Chops offer an unbeatable combination of savory flavor and easy preparation. With tender lamb, fresh herbs, and garlic, this dish is ideal for a festive gathering or a delightful dinner at home.

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

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Instructions

Pat the lamb chops dry with paper towels, ensuring any bone fragments are removed. Cut between the ribs to separate into 3/4" or 1" thick portions.
In a measuring cup, combine the marinade ingredients: pressed garlic, 3 tablespoons of olive oil, parsley, Tabasco, sea salt, black pepper, and thyme.
Place the lamb chops in a non-reactive dish, pour the marinade over them, and rub each chop thoroughly, covering all sides. Cover and refrigerate for at least 1 hour or overnight.
Take the lamb chops out of the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat and add 1 tablespoon of oil. Once hot, sear the chops for 2-4 minutes per side based on thickness and desired doneness. Cook in batches if necessary. After cooking, transfer to a serving plate, tent with foil, and let rest for 5 minutes while preparing the pan sauce.

Notes

Adjust the cooking time based on the thickness of the lamb chops and your preferred doneness.
Allowing the marinated chops to sit overnight enhances their flavor.
Garnish with additional fresh parsley before serving for a burst of color.

Nutrition

Serving Size: 1 chop
Calories: 350
Sugar: 0g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 30g
Cholesterol: 90mg