Garlic and Herb Crusted Lamb Chops Recipe
User Reviews
5.0
414 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
7 mins
-
Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people, with 2 lamb chops per serving
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Calories
570 kcal
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Course
Main Course
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Cuisine
American
Garlic and Herb Crusted Lamb Chops Recipe
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These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
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Ingredients
- 2 lbs lamb rib chops 8 count, cut from a rack of Frenched lamb ribs
- 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 fine sea salt we used sea salt
- 1 tsp black pepper freshly ground
- 1/4 tsp dried thyme
For the Sauce:
- 1/2 cup chicken stock or beef stock
- 2 Tbsp unsalted butter softened
Instructions
How to Make Lamb Chops with Garlic Butter Sauce:
- 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.
- 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.
- Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
To make pan sauce:
- Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
- 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.
Notes
- 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˚FRemove at 140˚F for Medium to get ideal temp of 145˚FRemove at 155˚F for Medium-Well to get ideal temp of 160˚FRemove at 160˚F for Well Done ideal temp of 165˚FNote: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbs
2g
Protein
46g
(92%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Trans Fat
0.2g
Cholesterol
165mg
(55%)
Sodium
809mg
(34%)
Potassium
664mg
(19%)
Fiber
0.3g
(1%)
Sugar
0.1g
(0%)
Vitamin A
352IU
(7%)
Vitamin C
5mg
(6%)
Calcium
44mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people, with 2 lamb chops per serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbs | 2g | |
| Protein | 46g | 92% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 165mg | 55% |
| Sodium | 809mg | 34% |
| Potassium | 664mg | 14% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
414 reviews
Excellent
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