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Avatar photoIsha Joe

Garlic and Herb Crusted Lamb Chops

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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Prep Time 7 minutes
Cook Time 8 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

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
For the Sauce:
  • 1/2 cup chicken stock or beef stock
  • 2 Tbsp unsalted butter softened

Method
 

How to Make Lamb Chops with Garlic Butter Sauce:

  1. How to Make Lamb Chops with Garlic Butter Sauce:
  2. 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.
  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 1/4 tsp thyme.
  4. 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.
  5. 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.

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 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.

Notes

Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.