Garlic & Herb Crusted Lamb Chops!!!

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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…

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Ingredients   [ For 7 to 8 people ]    [   Preparation time : 32 minute  –  Cooking time : 28 minutes  ]

  • 2 lbs lamb rib chops (8 counts), 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 salt (we used sea salt)
  • 1 tsp black pepper, freshly ground
  • ¼ tsp dried thyme

For The Sauce

  • ½ cup chicken or beef stock
  • 2 Tbsp unsalted butter softened

Preparation Method

How to Make Lamb Chops with Garlic Butter Sauce

  1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards.
  2. Slice between ribs to separate chops, cutting into ¾” or 1″ thick even portions.
  3. 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 ¼ tsp thyme.
  4. Place lamb chops in a non-metal casserole dish, pour over the marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.
  5. Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat.
  6. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on a thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests.
  7. At 3 min per side, the lamb will be medium doneness and at 4 min per side, the lamb will be medium-well to well done.
  8. If your pan isn’t large enough to accommodate all lamb chops, sear in 2 separate pans.

To Make Pan Sauce

  1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
  2. Add ½ cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time.
  3. Spoon sauce over lamb chops and garnish with more parsley if desired.




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