Description

This Garlic & Herb Crusted Lamb Chops are a delightful centerpiece for any occasion. With a blend of garlic, olive oil, and fresh herbs, these chops are bursting with flavor and are easy to prepare. Perfect for anyone looking for a savory, homemade dinner option!

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 to remove any bone fragments.
Cut between the ribs to create chops, aiming for 3/4" or 1" thick pieces.
Mix together the marinade ingredients in a measuring cup.
In a non-reactive casserole dish, combine the lamb chops with the marinade, ensuring to coat all sides thoroughly.
Cover and refrigerate the marinated chops for at least 1 hour, or overnight for more flavor.
Bring the chops to room temperature 30 minutes before cooking.
Heat a large pan on high and add 1 tablespoon of olive oil.
Sear the lamb chops for 2-4 minutes on each side, depending on thickness and desired doneness; check with a thermometer.
Transfer the seared chops to a serving plate, cover loosely with foil, and let rest for 5 minutes.

Notes

For maximum flavor, marinate overnight when possible.
Resting the lamb after cooking enhances its juiciness.
Adjust cooking times based on your preferred level of doneness.

Nutrition

Serving Size: 1 chop
Calories: 450
Sugar: 0g
Sodium: 650mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 40g
Cholesterol: 100mg