Garlic and Herb Crusted Lamb Chops
Juicy, golden-brown Garlic and Herb Crusted Lamb Chops with a 2-ingredient pan sauce. Simple and gourmet!
Ingredients
For the Lamb Chops:
- 2 lbs lamb rib chops about 8, cut from a rack of Frenched lamb ribs
- 5 garlic cloves pressed
- 4 Tbsp olive oil divided
- 2 Tbsp fresh parsley or 2 tsp dried
- 2 tsp Tabasco Original Red Pepper Sauce
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- ¼ tsp dried thyme
For the Pan Sauce:
- ½ cup chicken stock or beef stock
- 2 Tbsp unsalted butter softened
Instructions
Prepare the Chops
- Pat lamb chops dry with paper towels to remove moisture and bone fragments. Cut between the ribs to separate into ¾" to 1" thick pieces. Uniform size helps them cook evenly.
Make the Marinade
- In a bowl or measuring cup, stir together garlic, 3 Tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme. This marinade is bold, aromatic, and perfectly balanced.
Marinate the Lamb
- Place the chops in a non-reactive dish. Pour the marinade over them and massage into the meat, focusing on the thicker, meatier parts. Cover and refrigerate for at least 1 hour, or overnight for more depth of flavor.
Bring to Room Temperature
- Remove the chops from the fridge 30 minutes before cooking. This step helps them sear evenly and retain juices.
Sear the Chops
- Heat a heavy skillet (cast iron works great) over high heat. Add 1 Tbsp olive oil. When hot, sear the lamb chops for 2–4 minutes per side, depending on thickness and your desired doneness. Use a meat thermometer for precision:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
- Keep in mind the internal temperature will rise a few degrees as they rest.
Rest the Meat
- Transfer lamb to a plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute.