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Garlic and Herb Crusted Lamb Chops Recipe

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3.9 from 1 review

This Garlic and Herb Crusted Lamb Chops recipe features tender, juicy lamb chops marinated in a flavorful blend of garlic, herbs, and spices, then pan-seared to perfection and finished with a rich garlic butter sauce. Perfect for an elegant weeknight dinner or special occasion, these lamb chops offer a delightful balance of bold flavors and succulent texture.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

For the Lamb Chops and Marinade

  • 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
  • 1 tsp black pepper (freshly ground)
  • 1/4 tsp dried thyme

For the Pan Sauce

  • 1/2 cup chicken stock (or beef stock)
  • 2 Tbsp unsalted butter (softened)

Instructions

  1. Prepare the Lamb Chops: Thoroughly pat the lamb chops dry with paper towels, removing any bone fragments. Slice between ribs to separate chops into 3/4″ to 1″ thick even portions.
  2. Make the Marinade: In a measuring cup, mix 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp fresh parsley, 2 tsp Tabasco sauce, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp dried thyme until well combined.
  3. Marinate the Lamb: Place the lamb chops in a non-reactive casserole dish, pour the marinade over them, and rub thoroughly on all sides, especially on the meaty parts. Cover and refrigerate for at least 1 hour or overnight to allow flavors to penetrate.
  4. Bring to Room Temperature: Remove lamb chops from the fridge 30 minutes before cooking to let them come to room temperature for even cooking.
  5. Sear the Lamb Chops: Heat a large heavy pan over high heat and add 1 Tbsp olive oil. Once hot, add the lamb chops and sear for 2-4 minutes per side depending on thickness and preferred doneness (the internal temperature will rise about 5°F as they rest). Cook in batches if necessary to avoid overcrowding. Transfer seared chops to a serving plate and tent with foil to rest for 5 minutes.
  6. Make the Pan Sauce: Carefully spoon out excess oil from the pan, leaving 1-2 Tbsp with the flavorful drippings. Add 1/2 cup chicken or beef stock and simmer for 2 minutes to reduce slightly.
  7. Finish the Sauce: Turn off the heat and swirl in 2 Tbsp softened unsalted butter, adding 1 tablespoon at a time to emulsify the sauce. Spoon the rich butter sauce over the rested lamb chops.
  8. Garnish and Serve: Garnish the lamb chops with extra fresh parsley if desired and serve immediately with your favorite sides.

Notes

  • For best flavor, marinate the lamb chops overnight if possible.
  • Allowing the meat to rest after searing ensures it remains juicy and tender.
  • Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
  • Tabasco sauce adds a subtle heat; adjust amount to suit your spice preference.
  • Use a heavy-bottomed pan or cast iron skillet for optimal searing.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://dishiary.com/garlic-and-herb-crusted-lamb-chops-recipe/