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Garlic and herb crusted lamb chops on a white plate with fresh parsley and roasted vegetables.
Alyssa

Garlic and Herb Crusted Lamb Chops

These lamb chops are seared, forming a browned crust of garlic and herbs with an easy pan sauce.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 570
Ingredients 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
  • 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: garlic, olive oil, parsley, Tabasco, salt, pepper, and thyme.
  3. Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides. Cover and refrigerate for at least 1 hour or overnight.
  4. Remove lamb chops from the refrigerator 30 minutes before cooking. Heat a pan over high heat with 1 Tbsp oil, add chops, and sear for 2-4 minutes per side. Transfer to a serving plate, tent with foil, and rest for 5 minutes.
  5. Spoon out excess oil from the pan, leaving 1 to 2 Tbsp. Add chicken stock and simmer for 2 minutes. Turn off heat and swirl in butter, spooning sauce over lamb chops and garnishing with parsley.

Notes

These lamb chops are best enjoyed fresh with the pan sauce poured over them.