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Recipe Card

How I Finally Nailed Garlic and Herb Crusted Lamb Chops

Preview of How I Finally Nailed Garlic and Herb Crusted Lamb Chops
Prep
7 min
Cook
8 min
Total
20 min
Serves
4
Calories
570 kcal
Protein
46.00 g
Carbs
2.00 g
Fat
41.00 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. 1

    Thoroughly pat lamb chops dry with paper towels. Slice between ribs to separate into even portions.

  2. 2

    Stir together marinade ingredients in a measuring cup and rub onto lamb chops. Cover and refrigerate for at least 1 hour.

  3. 3

    Remove lamb chops from the refrigerator. Sear in a hot pan for 2-4 minutes per side until desired doneness, then rest.

  4. 4

    Spoon out excess oil and add stock to the pan to simmer. Swirl in butter gradually before serving over lamb chops.