Description
Enjoy the rich taste of Garlic & Herb Crusted Lamb Chops, highlighted by garlic, fresh parsley, and a touch of Tabasco. This dish is perfect for special occasions and simple enough for any dinner.
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.
- Cut the lamb into 3/4" or 1" thick chops between the ribs.
- In a measuring cup, mix 5 pressed garlic cloves, 3 tbsp of olive oil, 2 tbsp of parsley, 2 tsp of Tabasco, 1 tsp of sea salt, 1 tsp of black pepper, and 1/4 tsp of thyme to create the marinade.
- Place the lamb chops in a casserole dish, pour the marinade over, and rub it into the meat. Cover and refrigerate for at least 1 hour or overnight.
- Take the lamb chops out of the fridge 30 minutes before cooking.
- Heat a large heavy pan over high heat and add 1 tbsp of oil. When hot, sear the lamb chops for 2-4 minutes on each side, adjusting for your desired doneness. Cook in batches if needed.
- Transfer the chops to a serving plate, cover with foil, and let rest for 5 minutes.
Notes
Make sure to let the lamb chops rest after cooking for optimal juiciness.
Marinating overnight intensifies the flavor of the meat.
Use a thermometer to check for desired doneness.
Nutrition
- Serving Size: 1 chop
- Calories: 400
- Sugar: 0g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 140mg