Garlic & Herb Crusted Lamb Chops

Garlic & Herb Crusted Lamb Chops

These Garlic & Herb Crusted Lamb Chops are the perfect blend of simplicity and exquisite flavor. Tender and juicy with a deliciously golden crust, they are marinated in a fragrant blend of garlic, olive oil, fresh herbs, and spices, then quickly seared to perfection. Whether you’re preparing a special holiday dinner or an impressive weekend meal, this recipe delivers outstanding results every time.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of garlic, parsley, thyme, and pepper sauce creates an aromatic crust that perfectly complements the richness of the lamb.
• Easy Yet Elegant: The marinade does most of the work, making this a simple recipe that looks and tastes sophisticated.
• Perfectly Cooked Every Time: With just a few minutes of searing, you can achieve beautifully medium-rare lamb chops with a crisp exterior.

Ingredients

For the Lamb:

• 2 lbs lamb rib chops (about 8 chops), cut from a rack of Frenched lamb ribs
• 5 cloves garlic, finely pressed or minced
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried parsley)
• 2 teaspoons Tabasco original red pepper sauce (adds flavor and tenderizes)
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme

For the Pan Sauce:

• 1/2 cup chicken or beef stock
• 2 tablespoons unsalted butter, softened

Instructions

Preparing the Lamb Chops

1. Trim and Dry: Start by patting the lamb chops dry with paper towels to remove any excess moisture and bone fragments. This ensures a better sear.
2. Slice Evenly: If using a full rack of lamb, slice between the bones to separate into individual chops, aiming for even thickness (about 3/4 to 1 inch).
3. Make the Marinade: In a medium bowl or measuring cup, combine 3 tablespoons of olive oil, pressed garlic, chopped parsley, Tabasco sauce, salt, pepper, and dried thyme. Mix well until the ingredients come together into a fragrant paste.
4. Marinate the Chops: Transfer the lamb chops to a shallow non-metal dish. Pour the marinade over the chops and rub it evenly over all sides of the meat. Cover the dish and refrigerate for at least 6 hours, or up to 18 hours for deeper flavor.

Cooking the Lamb

5. Bring to Temperature: Remove the lamb chops from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
6. Sear the Chops: Heat a large heavy-bottomed or cast-iron skillet over high heat. Add 1 tablespoon of olive oil. Once the oil is hot, place the lamb chops in the skillet in a single layer. Sear for 3 to 4 minutes on each side, depending on thickness and preferred doneness.
   • About 3 minutes per side will result in medium doneness.
   • About 4 minutes per side will give you medium-well to well-done chops.
7. Rest the Lamb: Transfer the browned lamb chops to a serving platter and let them rest for a few minutes to allow the juices to redistribute.

Making the Pan Sauce

8. Deglaze the Pan: Carefully spoon out any excess oil from the skillet, leaving behind 1 to 2 tablespoons along with the drippings and browned bits.
9. Add Stock and Butter: Pour in the chicken or beef stock and bring to a gentle simmer for about 2 minutes, scraping up the flavorful bits from the bottom of the pan. Turn off the heat, then add the softened butter, one tablespoon at a time, swirling until smooth and well incorporated.
10. Serve: Drizzle the warm, buttery pan sauce over the rested lamb chops and garnish with extra chopped parsley if desired. Serve immediately.

Serving Suggestions

These lamb chops pair beautifully with creamy mashed potatoes, roasted root vegetables, or a light couscous salad. For a refreshing contrast, try serving them with a crisp cucumber and tomato salad or a side of herb-infused quinoa.