Description

Enjoy the savory delight of Garlic & Herb Crusted Lamb Chops, a dish that combines tender lamb rib chops with a zesty marinade. It’s an easy preparation process, making it an excellent choice for any meal. Perfect for gatherings or a comforting family 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

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Instructions

Pat the lamb chops dry with paper towels and cut into 3/4" or 1" thick portions between the ribs.
In a measuring cup, mix together garlic, 3 tablespoons of olive oil, parsley, Tabasco, salt, pepper, and thyme to create the marinade.
Place the lamb chops in a non-reactive casserole dish, pour the marinade over them, and rub it into the meat. Cover and refrigerate for at least one hour or overnight.
Take the lamb chops out of the refrigerator 30 minutes prior to cooking. Heat a large, heavy pan over high heat and add 1 tablespoon of oil. Once hot, add the chops, searing for 2-4 minutes on each side until desired doneness is reached.
Transfer the seared lamb chops to a serving plate, cover with foil, and let them rest for 5 minutes while preparing the pan sauce.

Notes

For a more intense flavor, marinate the lamb overnight.
Use a meat thermometer to check for desired doneness: 145°F for medium rare.
Serve with fresh parsley garnish for an appealing presentation.

Nutrition

Serving Size: 1 lamb chop
Calories: 360
Sugar: 0g
Sodium: 650mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 27g
Cholesterol: 90mg