Garlic and Herb Crusted Lamb Chops Recipe

Name: Garlic and Herb Crusted Lamb Chops Recipe
Total time: 75 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 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)

These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!

⏱️ 75 min 🔪 Prep: 7 min 🔥 Cook: 8 min 📊 Medium ⭐ 5.0 (149) 👁️ 23 views

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Garlic and Herb Crusted Lamb Chops Recipe

Foto: Natasha's Kitchen

Ingredients

4 servings

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)

Steps

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.
Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.