Garlic & Herb Crusted Lamb Chops

3 mins
Serves 8
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Directions

  1. 1Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl.
  2. 2Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl.
  3. 3Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl.
  4. 4Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well.
  5. 5Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well.
  6. 6Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well.
  7. 7Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops.
  8. 8Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops.
  9. 9Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops.
  10. 10Transfer the lamb chops to a non-metal dish.
  11. 11Transfer the lamb chops to a non-metal dish.
  12. 12Transfer the lamb chops to a non-metal dish.
  13. 13Rub the marinade all over the lamb chops.
  14. 14Rub the marinade all over the lamb chops.
  15. 15Rub the marinade all over the lamb chops.
  16. 16Cover and refrigerate for at least six hours and up to eighteen hours.
  17. 17Cover and refrigerate for at least six hours and up to eighteen hours.
  18. 18Cover and refrigerate for at least six hours and up to eighteen hours.
  19. 19Before cooking, let the lamb chops sit at room temperature for thirty minutes.
  20. 20Before cooking, let the lamb chops sit at room temperature for thirty minutes.
  21. 21Before cooking, let the lamb chops sit at room temperature for thirty minutes.
  22. 22Heat 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.
  23. 23Heat 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.
  24. 24Heat 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.
  25. 25Sear 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.
  26. 26Sear 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.
  27. 27Sear 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.
  28. 28Remove the lamb chops to a serving platter and let them rest.
  29. 29Remove the lamb chops to a serving platter and let them rest.
  30. 30Remove the lamb chops to a serving platter and let them rest.
  31. 31Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons.
  32. 32Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons.
  33. 33Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons.
  34. 34Add half a cup of chicken stock and simmer for two minutes, scraping the pan.
  35. 35Add half a cup of chicken stock and simmer for two minutes, scraping the pan.
  36. 36Add half a cup of chicken stock and simmer for two minutes, scraping the pan.
  37. 37Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated.
  38. 38Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated.
  39. 39Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated.
  40. 40Drizzle the buttery pan sauce over your warm chops and serve.
  41. 41Drizzle the buttery pan sauce over your warm chops and serve.
  42. 42Drizzle the buttery pan sauce over your warm chops and serve.

Ingredients

  • 2 lbs lamb rib chops
  • 2 lbs lamb rib chops
  • 2 lbs lamb rib chops
  • 5 garlic cloves, pressed
  • 5 garlic cloves, pressed
  • 5 garlic cloves, pressed
  • 4 Tbsp olive oil
  • 4 Tbsp olive oil
  • 4 Tbsp olive oil
  • 2 Tbsp fresh parsley
  • 2 Tbsp fresh parsley
  • 2 Tbsp fresh parsley
  • 2 tsp Tabasco original red pepper sauce
  • 2 tsp Tabasco original red pepper sauce
  • 2 tsp Tabasco original red pepper sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp black pepper, freshly ground
  • 1 tsp black pepper, freshly ground
  • 0.25 tsp dried thyme
  • 0.25 tsp dried thyme
  • 0.25 tsp dried thyme
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 2 Tbsp unsalted butter softened
  • 2 Tbsp unsalted butter softened
  • 2 Tbsp unsalted butter softened

Equipment

garlic pressknifemixing bowlmeasuring spoonslarge heavy bottom pan or cast iron skilletpaper towelnon-metal dishserving platter