Directions
- 1Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl.
- 2Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well.
- 3Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops.
- 4Transfer the lamb chops to a non-metal dish.
- 5Rub the marinade all over the lamb chops.
- 6Cover and refrigerate for at least six hours and up to eighteen hours.
- 7Before cooking, let the lamb chops sit at room temperature for thirty minutes.
- 8Heat a large heavy bottom pan or cast iron skillet over high heat. Add a tablespoon of oil and place the lamb chops into the skillet one at a time.
- 9Sear the first side for three to four minutes, then rotate and sear another three to four minutes, or until you've reached the desired doneness.
- 10Remove the lamb chops to a serving platter and let them rest.
- 11Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons.
- 12Add half a cup of chicken stock and simmer for two minutes, scraping the pan.
- 13Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated.
- 14Drizzle the buttery pan sauce over your warm chops and serve.
Ingredients
- 2 lbs lamb rib chops
- 5 garlic cloves, pressed
- 4 Tbsp olive oil
- 2 Tbsp fresh parsley
- 2 tsp Tabasco original red pepper sauce
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 0.25 tsp dried thyme
- 0.5 cup chicken stock
- 2 Tbsp unsalted butter softened
Equipment
garlic pressknifemixing bowlmeasuring spoonslarge heavy bottom pan or cast iron skilletpaper towelnon-metal dishserving platter
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