Garlic and Herb Crusted Lamb Chops Recipe
User Reviews
5
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Prep Time
7 mins
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Cook Time
8 mins
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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
Description
The Garlic and Herb Crusted Lamb Chops Recipe uses rib chops marinated in olive oil, garlic, parsley, Tabasco, salt, black pepper, and thyme. Soaking the lamb in this mixture allows the flavors to penetrate the meat. When cooking, the chops are seared on high heat for a few minutes per side to develop a brown, flavorful crust. The recipe then incorporates a sauce made from chicken stock and butter, which complements the lamb without overwhelming it. The texture contrasts between the crust and juicy interior make for an appealing dish.
The herb and garlic blend, balanced by a mild heat from Tabasco, distinguishes this recipe. Serving the chops with the garlic butter sauce adds moisture and flavor that pairs well with the robust taste of lamb. This preparation can be suited for a formal or casual meal, providing a substantial main course.
Use a meat thermometer to remove the chops at your preferred doneness; this recipe provides guidelines ranging from rare to well done, acknowledging USDA recommendations. Allow the lamb to rest briefly after cooking for best results. The sauce can be spooned directly over the meat before serving.
Ingredients
- 2 lbs lamb rib chops 8 count, cut from a rack of Frenched lamb ribs
- 5 garlic pressed, plump cloves
- 4 Tbsp olive oil divided
- 2 Tbsp parsley plus more for garnish (or use 2 tsp dried parsley, fresh
- 2 tsp Tabasco sauce original red pepper sauce
- 1 tsp salt we used sea salt, fine sea salt
- 1 tsp black pepper freshly ground
- 1/4 tsp thyme dried
For the Sauce:
- 1/2 cup chicken stock or beef stock
- 2 Tbsp butter softened, unsalted
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
- Remove lamb chops from the refrigerator 30 minutes before cooking for even cooking.
- Use a meat thermometer to check doneness, removing the chops slightly before the target temperature as they will continue to cook while resting.
- Marinate the lamb for at least 1 hour or overnight to deepen flavor absorption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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