The Garlic and Herb Crusted Lamb Chops My Guests Ask For
- Prep
- 7 min
- Cook
- 8 min
- Total
- 20 min
- Serves
- 4
- Calories
- 570 kcal
- Carbs
- 2.00 g
Ingredients
- 2 lbslamb rib chops ((8 count, cut from a rack of Frenched lamb ribs))
- 5 clovesgarlic ((pressed))
- 4 Tbspolive oil ((divided))
- 2 Tbspfresh parsley ((plus more for garnish or use 2 tsp dried parsley))
- 2 tspTabasco original red pepper sauce
- 1 tspfine sea salt ((we used sea salt))
- 1 tspblack pepper ((freshly ground))
- 1/4 tspdried thyme
- 1/2 cupchicken stock ((or beef stock))
- 2 Tbspunsalted butter ((softened))
Instructions
- 1
Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.
- 2
Stir together 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.
- 3
Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
- 4
Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests. Sauté in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
- 5
Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
- 6
Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.