Garlic 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.
