Garlic and Herb Crusted Lamb Chops

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Garlic and Herb Crusted Lamb Chops

If you are looking for a sophisticated main course that requires minimal effort yet delivers unforgettable flavor, these Garlic and Herb Crusted Lamb Chops are a perfect choice. Fresh rosemary, thyme, garlic, and olive oil come together to create a fragrant, savory crust, while high-heat searing locks in the meat’s natural tenderness and juiciness.

This recipe is ideal for hosting, holidays, or an elevated weeknight dinner. A brief marinade enhances the flavor, and a quick skillet sear ensures a golden crust and tender interior. Finished with a rich pan sauce, each bite offers the perfect balance of seasoning, texture, and meatiness.

Why This Recipe Works

  • A fresh herb and garlic marinade adds depth and brightness.
  • Searing the chops quickly over high heat ensures a perfect crust.
  • A simple two-ingredient pan sauce, made directly in the skillet, captures all the drippings and intensifies the flavor.
  • The preparation is quick, but the results taste restaurant-quality.

Ingredients

For the Lamb

  • 2 lbs lamb rib chops (about 8 pieces), cut from a Frenched rack
  • 5 garlic cloves, finely pressed or minced
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried)
  • 2 teaspoons Tabasco or similar red pepper sauce
  • 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

  1. Prepare the Lamb
    Pat the lamb chops thoroughly with paper towels to remove excess moisture and any small bone fragments. Slice between the bones to separate individual chops if not already cut, keeping them as evenly sized as possible.
  2. Make the Marinade
    In a bowl or measuring cup, combine garlic, 3 tablespoons olive oil, parsley, Tabasco, salt, pepper, and thyme. Mix well until evenly blended.
  3. Marinate
    Place the lamb chops in a non-reactive (non-metal) dish. Pour the marinade over the meat and rub it in, ensuring each chop is well coated. Cover and refrigerate for a minimum of 6 hours and up to 18 hours for the best flavor infusion.
  4. Bring to Room Temperature
    Before cooking, remove the chops from the refrigerator and let them rest at room temperature for about 30 minutes. This step helps them cook more evenly.
  5. Sear the Lamb
    Heat a heavy skillet or cast-iron pan over high heat. Add the remaining tablespoon of olive oil. Once the oil is hot and shimmering, add the lamb chops in a single layer. Sear for 3 to 4 minutes per side, depending on thickness and preferred doneness.

    At 3 minutes per side, the lamb will be medium; at 4 minutes, medium-well.

  6. Rest the Meat
    Once the lamb is beautifully browned and cooked to preference, transfer the chops to a serving platter and let them rest for several minutes.

To Make the Pan Sauce

  1. Tilt the skillet and spoon out any excess oil, leaving behind 1 to 2 tablespoons and all browned bits from cooking.
  2. Add the stock and simmer for about 2 minutes, scraping the bottom of the pan to release the flavorful drippings.
  3. Remove from heat and whisk in the softened butter, adding it one tablespoon at a time until the sauce becomes smooth and glossy.

Serving Suggestions

Spoon the warm pan sauce generously over the lamb chops and garnish with additional fresh parsley if desired.

These lamb chops pair beautifully with roasted potatoes, buttery mashed potatoes, couscous, or a fresh seasonal salad.

Tips for Best Results

  • Do not skip drying the lamb before marinating; excess moisture prevents proper browning.
  • Allowing the meat to rest after cooking improves juiciness and tenderness.
  • Use a heavy skillet or cast-iron pan for the best sear.

 

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