If you are craving a truly unforgettable dinner, let me introduce you to the Garlic and Herb Crusted Lamb Chops Recipe. This dish perfectly balances tender, juicy lamb with a delightful crust bursting with garlic, herbs, and just a hint of spicy warmth. It’s the kind of meal that transforms an ordinary evening into a celebration, impressing anyone lucky enough to share the table with you. The beauty of this recipe lies in its simplicity and freshness—each ingredient plays a starring role in creating layers of flavor that will have you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Garlic and Herb Crusted Lamb Chops Recipe sing. Each component is straightforward yet essential, contributing to the irresistible taste, texture, and aroma that make this dish shine.
- 2 lbs lamb rib chops: Choose Frenched lamb ribs for tenderness and elegant presentation.
- 5 plump garlic cloves, pressed: Garlic brings a punch of flavor and an aromatic depth.
- 4 Tbsp olive oil, divided: Used both to create the herb crust and to sear the chops to perfection.
- 2 Tbsp fresh parsley: Adds freshness and a vibrant green color; dried parsley works too if fresh is unavailable.
- 2 tsp Tabasco original red pepper sauce: A subtle kick that wakes up the taste buds without overpowering.
- 1 tsp fine sea salt: Enhances all the flavors and ensures a well-seasoned crust.
- 1 tsp black pepper, freshly ground: Provides a bold, peppery note that complements the lamb beautifully.
- 1/4 tsp dried thyme: Infuses a subtle earthiness and pairs wonderfully with the garlic and lamb.
- 1/2 cup chicken or beef stock: The base for a rich sauce to accompany the chops.
- 2 Tbsp unsalted butter, softened: Added to the sauce for silkiness and richness.
How to Make Garlic and Herb Crusted Lamb Chops Recipe
Step 1: Prepare the Herb Mixture
In a small bowl, combine the pressed garlic, chopped fresh parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Drizzle in 2 tablespoons of olive oil and mix everything thoroughly to create a vibrant and fragrant herb paste. This mixture is the secret to the delicious crust that will coat the lamb chops and elevate their flavor.
Step 2: Coat the Lamb Chops
Pat the lamb chops dry with a paper towel to ensure a good sear. Then, generously rub the garlic and herb mixture onto both sides of each lamb chop. Let the chops sit at room temperature for about 15 minutes to allow those lovely flavors to penetrate the meat before cooking.
Step 3: Sear the Lamb Chops
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the lamb chops and sear them for about 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. The goal is a beautifully golden crust on the outside while keeping the inside tender and juicy.
Step 4: Make the Pan Sauce
Remove the chops from the skillet and set them aside to rest, covered loosely with foil. In the same skillet, pour in the chicken or beef stock, scraping up any browned bits stuck to the pan—that’s pure flavor gold. Let the stock reduce by half, then whisk in the softened butter to create a silky sauce. Drizzle this glorious sauce over the lamb just before serving.
How to Serve Garlic and Herb Crusted Lamb Chops Recipe
Garnishes
A sprinkle of fresh parsley over the plated lamb chops not only adds a pop of color but also freshens the palate with each bite. You can also finish with a light drizzle of high-quality olive oil to boost gloss and richness.
Side Dishes
Pair these lamb chops with creamy mashed potatoes or roasted seasonal vegetables like asparagus or carrots. A side of garlic sautéed spinach or a crisp green salad offers a refreshing contrast to the richness of the lamb and its herb crust.
Creative Ways to Present
For a stunning presentation, arrange the lamb chops slightly fanned on each plate, spooning the buttery pan sauce artistically around them. Garnish with whole sprigs of fresh thyme and lemon wedges for a bright finish that guests will notice and appreciate.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Garlic and Herb Crusted Lamb Chops Recipe, store them in an airtight container in the refrigerator for up to 3 days. To keep the crust from becoming soggy, reheat gently and separately if possible.
Freezing
You can freeze cooked lamb chops for up to 2 months. Wrap each chop tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator for best results before reheating.
Reheating
Reheat leftover lamb chops slowly in a low oven (around 300°F) wrapped in foil to preserve moisture. Avoid the microwave if you want to maintain the texture of the crust. Finish with a quick sear in a hot pan if you want to restore some crispness.
FAQs
Can I use other cuts of lamb for this recipe?
Absolutely! While rib chops are ideal for their tenderness and presentation, loin chops or even thicker shoulder chops can work well too. Just adjust cooking time to suit the cut’s thickness.
Is it necessary to use fresh parsley?
Fresh parsley really brightens the dish and enhances the herb crust’s flavor, but if all you have is dried parsley, it will still work nicely. Just use about a third of the amount since dried herbs are more concentrated.
Can I make this recipe gluten-free?
Yes, this Garlic and Herb Crusted Lamb Chops Recipe is naturally gluten-free since none of the ingredients contain gluten. Just ensure your stock is gluten-free if buying pre-made.
What wine pairs well with Garlic and Herb Crusted Lamb Chops Recipe?
Bold red wines such as Cabernet Sauvignon or Syrah complement the richness and herbal notes of this lamb dish beautifully, enhancing the dining experience.
How spicy is this recipe?
The Tabasco adds just a gentle warmth and a touch of tanginess without making the dish spicy hot. If you prefer, you can adjust the amount or omit it altogether.
Final Thoughts
Don’t hesitate to try this Garlic and Herb Crusted Lamb Chops Recipe—it’s a fantastic way to elevate your dinner and impress family or friends with minimal fuss. The combination of juicy lamb, an aromatic herb crust, and that luscious buttery pan sauce is sure to become a new favorite. Cooking and sharing this dish brings warmth to the table and joy to every bite!
PrintGarlic and Herb Crusted Lamb Chops Recipe
This Garlic and Herb Crusted Lamb Chops recipe features tender and juicy lamb rib chops coated in a flavorful blend of garlic, fresh herbs, and spices, then pan-seared to perfection. The recipe includes a luxurious pan sauce made from chicken or beef stock and butter, enhancing the rich taste of the lamb. Perfect for an elegant dinner or special occasion, these lamb chops deliver a harmonious balance of savory, spicy, and herbaceous notes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings (2 lamb chops per serving)
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Lamb Chops
- 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
Sauce
- 1/2 cup chicken stock, or beef stock
- 2 Tbsp unsalted butter, softened
Instructions
- Prepare the herb and garlic marinade: In a small bowl, combine the pressed garlic, 2 tablespoons of olive oil, fresh parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Mix thoroughly to form a fragrant marinade.
- Coat the lamb chops: Pat the lamb rib chops dry with paper towels. Rub the garlic and herb marinade evenly over both sides of each lamb chop. Let the chops marinate at room temperature for 15-20 minutes to allow the flavors to infuse.
- Heat the pan: Place a large skillet or frying pan over medium-high heat. Add the remaining 2 tablespoons of olive oil and allow it to heat until shimmering but not smoking.
- Sear the lamb chops: Add the lamb chops to the hot pan in a single layer without overcrowding. Sear each side for 3-4 minutes until a golden-brown crust forms and the internal temperature reaches your desired doneness (about 130°F for medium-rare).
- Rest the chops: Remove the lamb chops from the skillet and place them on a warm plate. Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
- Make the sauce: In the same skillet, reduce heat to medium and carefully add the chicken or beef stock. Scrape any browned bits from the bottom of the pan with a wooden spoon to incorporate flavor. Let the stock reduce by half, then whisk in the softened butter until the sauce is smooth and glossy.
- Serve: Spoon the butter sauce over the rested lamb chops. Garnish with additional fresh parsley and serve immediately with your choice of sides.
Notes
- For best results, use lamb rib chops that are about 1-inch thick to ensure even cooking.
- Allowing the lamb chops to come to room temperature before cooking helps them cook more evenly.
- You can substitute fresh parsley with dried parsley if fresh is not available, adjusting quantity accordingly.
- Adjust the Tabasco sauce amount to control the heat level according to your preference.
- Use an instant-read thermometer to check lamb’s internal temperature for perfect doneness.
- If you prefer, the sauce can be enhanced by adding a splash of red wine before reducing the stock.
- Serve with roasted vegetables or a light salad to complement the rich flavors of the lamb.
