Garlic and Herb Crusted Lamb Chops

Garlic and Herb Crusted Lamb Chops

Ingredient:

  • 2 lbs lamb rib chops (about 8 count) cut from Frenched** rack of lam
  • 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 salt, we used sea salt
  • 1 tsp black pepper, freshly ground
  • 1/4 tsp dried thyme

**Frenched means part of the meat/fat has been cut away on the bone-side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you. 

For the Sauce:

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

Instructions:

How to Make Lamb Chops with Garlic Butter Sauce:

  1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
  2. Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
  3. Place lamb chops in a non-metal casserole dish, pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.
  4. Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, lamb will be medium doneness and at 4 min per side, lamb will be medium-well to well done. If your pan isn’t large enough to accommodate all lamb chops, sear in 2 separate pans.

To make pan sauce,

  1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
  2. Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.

Yields: 4-6

Note

Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.

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