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Garlic and herb crusted lamb chops served on a plate with roasted vegetables and parsley garnish.
Alyssa

Garlic and Herb Crusted Lamb Chops

These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
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Prep Time 7 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 570
Ingredients Method

Ingredients
  

  • 2 lbs lamb rib chops (8 count, cut from a rack of Frenched lamb ribs)
  • 5 cloves garlic (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)

Method
 

  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.