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Delicious garlic and herb crusted lamb chops served with roasted vegetables and garnished with parsley.
Alyssa

Garlic and Herb Crusted Lamb Chops

These lamb chops are seared to perfection, creating a browned crust of garlic and herbs, paired with an easy 2-ingredient pan sauce that’s simply irresistible!
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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 Course
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

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)

Equipment

  • 1 Heavy Pan For searing
  • 1 Measuring Cup For mixing marinade
  • 1 Casserole Dish For marinating

Method
 

  1. Thoroughly pat lamb chops dry with paper towels. Slice between ribs to separate into even portions.
    5 cloves garlic
  2. Stir together marinade ingredients in a measuring cup and rub onto lamb chops. Cover and refrigerate for at least 1 hour.
    4 Tbsp olive oil, 2 Tbsp fresh parsley, 2 tsp Tabasco original red pepper sauce, 1 tsp fine sea salt, 1 tsp black pepper, 1/4 tsp dried thyme, 1/2 cup chicken stock
  3. Remove lamb chops from the refrigerator. Sear in a hot pan for 2-4 minutes per side until desired doneness, then rest.
    5 cloves garlic
  4. Spoon out excess oil and add stock to the pan to simmer. Swirl in butter gradually before serving over lamb chops.
    2 Tbsp unsalted butter

Notes

These are the recipe notes