If you love indulging in tender, flavorful meat with a delightful crunchy crust, then this Garlic and Herb Crusted Lamb Chops Recipe is going to become your new favorite. It combines the rich, succulent taste of lamb with a vibrant mix of fresh herbs and the irresistible aroma of garlic, all tied together with a touch of heat and a buttery finish. Each bite delivers a perfect harmony of textures and flavors that’s guaranteed to impress whether you’re cooking for a cozy dinner or a special gathering.
Ingredients You’ll Need
This recipe shines because of its simple but powerful ingredients. Each element plays a key role in enhancing the lamb chops’ natural flavor, creating a crust that is fragrant and packed with herbs, balanced with the perfect amount of seasoning and richness.
- 2 lbs lamb rib chops: Choose fresh cuts, preferably Frenched for an elegant presentation and even cooking.
- 5 plump garlic cloves (pressed): Fresh garlic infuses the crust with bold aroma and depth.
- 4 Tbsp olive oil (divided): Helps create the crust and keeps the lamb juicy while cooking.
- 2 Tbsp fresh parsley (or 2 tsp dried parsley): Adds bright, herbaceous notes, balancing the richness of lamb.
- 2 tsp Tabasco original red pepper sauce: Just the right touch of heat to awaken your taste buds.
- 1 tsp fine sea salt: Enhances all flavors and tenderizes the meat.
- 1 tsp freshly ground black pepper: Provides subtle warmth and complexity to the crust.
- 1/4 tsp dried thyme: Offers an earthy, slightly minty background to the herbs.
- 1/2 cup chicken or beef stock: Adds moisture and depth to the pan sauce created after searing.
- 2 Tbsp unsalted butter (softened): Enriches the sauce and finishes the dish with a velvety touch.
How to Make Garlic and Herb Crusted Lamb Chops Recipe
Step 1: Prepare the Herb and Garlic Mixture
Start by combining the pressed garlic, fresh parsley, Tabasco sauce, salt, pepper, and dried thyme with 2 tablespoons of olive oil. Mash these ingredients together into a coarse paste. This mixture will become the flavorful crust that clings beautifully to the lamb chops, infusing them with intense savory and herbaceous notes.
Step 2: Coat the Lamb Chops
Pat the lamb chops dry with paper towels to ensure the crust sticks properly. Then, rub the garlic and herb paste generously over both sides of each chop, making sure every nook and cranny is covered. Let the chops sit for about 10-15 minutes at room temperature to absorb the flavors and come closer to room temperature for even cooking.
Step 3: Sear the Lamb Chops
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the lamb chops and sear them for about 3-4 minutes per side. You’re looking for a deeply golden crust that locks in the juices while maintaining a tender, medium-rare interior.
Step 4: Make the Pan Sauce
Once the chops are done, transfer them to a plate and cover loosely with foil to rest. Lower the heat slightly, add the chicken or beef stock to the pan, scraping up all those flavorful browned bits stuck to the bottom. Stir in the softened butter until melted and emulsified. This rich pan sauce is the perfect accompaniment to drizzle over your lamb chops.
How to Serve Garlic and Herb Crusted Lamb Chops Recipe
Garnishes
A sprinkle of fresh chopped parsley over the plated lamb chops adds a pop of fresh color and herbaceous brightness right before serving. You might also consider thin lemon zest for a subtle citrus zing that cuts through the richness beautifully.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, roasted root vegetables, or a light arugula salad with vinaigrette. The rich crust and juicy meat contrast nicely with fresh or starchy sides that soak up the delicious pan sauce.
Creative Ways to Present
Arrange the lamb chops on a wooden cutting board for a rustic feel or stack them neatly on a large platter, drizzled with pan sauce and sprinkled with herbs. For a more elegant touch, serve each chop on individual warm plates alongside artfully arranged vegetables and a small ramekin of sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Place any leftover lamb chops in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days, keeping their flavor and tenderness when properly chilled.
Freezing
If you want to keep lamb chops longer, wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw them slowly overnight in the fridge to maintain moisture and quality.
Reheating
Reheat gently in a preheated oven at 275°F (135°C) wrapped in foil to keep the lamb juicy. Avoid microwaving, which can dry out the meat and degrade the crispy crust. Alternatively, a quick sear in a hot skillet for 1-2 minutes per side works well if you want to refresh the crust.
FAQs
Can I use different herbs instead of thyme and parsley?
Absolutely! Rosemary, oregano, or even mint can be great alternatives or additions. They each bring unique flavors that complement lamb beautifully. Just adjust quantities to your taste.
What is the best way to ensure lamb chops cook evenly?
Allow the chops to come to room temperature before cooking and use a hot pan for searing. Also, make sure they are of uniform thickness so they cook consistently through.
Is it necessary to use Tabasco sauce in the recipe?
While Tabasco adds a nice mild heat and tang, you can omit it or substitute with other hot sauces or even a pinch of cayenne if you prefer less spice or a different flavor profile.
How do I know when lamb chops are perfectly cooked?
For medium-rare, aim for an internal temperature of about 135°F (57°C). The meat should be warm and tender with a hint of pink in the center. Overcooking can make them tough, so use a meat thermometer for best results.
Can this Garlic and Herb Crusted Lamb Chops Recipe be doubled for a larger crowd?
Yes, it scales up very nicely. Just make sure not to overcrowd the pan during cooking; sear in batches to maintain that wonderful crust and even cooking.
Final Thoughts
This Garlic and Herb Crusted Lamb Chops Recipe is truly a special dish that feels luxurious yet is surprisingly simple to make. Its combination of garlicky herbs, sizzling sear, and a rich pan sauce will delight anyone lucky enough to share your table. I encourage you to give this recipe a try soon—you’ll find yourself coming back to it time and time again!
Print
Garlic and Herb Crusted Lamb Chops Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings (2 lamb chops per serving)
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Description
Tender lamb rib chops are coated in a flavorful garlic and herb crust, then seared to perfection for a juicy and fragrant main dish. Enhanced with a zesty touch of Tabasco and finished with a rich butter and stock sauce, this recipe offers a simple yet elegant way to enjoy lamb chops with vibrant herbaceous notes.
Ingredients
Lamb Chops
- 2 lbs lamb rib chops (8 count, cut from a rack of Frenched lamb ribs)
Garlic Herb Marinade
- 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
- 1 tsp black pepper (freshly ground)
- 1/4 tsp dried thyme
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 Tbsp unsalted butter (softened)
Instructions
- Prepare the Garlic Herb Mixture: In a small bowl, combine the pressed garlic, 2 tablespoons of olive oil, fresh parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Mix well to create a flavorful herb marinade that will coat the lamb chops.
- Marinate the Lamb Chops: Pat the lamb chops dry with paper towels. Rub the garlic herb mixture evenly over both sides of each chop, pressing gently to adhere. Let the chops sit at room temperature for about 5 minutes to absorb the flavors.
- Sear the Lamb Chops: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the lamb chops and sear for about 3-4 minutes on each side until a golden brown crust forms and the internal temperature reaches medium-rare to medium (135-145°F).
- Prepare the Pan Sauce: Remove the lamb chops from the skillet and let them rest on a plate tented with foil. Pour the chicken or beef stock into the hot skillet, scraping up any browned bits. Allow the stock to simmer and reduce slightly, then whisk in the softened butter until the sauce is smooth and glossy.
- Serve: Drizzle the pan sauce over the rested lamb chops and garnish with additional fresh parsley. Serve immediately for best flavor and juiciness.
Notes
- For best results, choose Frenched lamb rib chops for an elegant presentation and tenderness.
- Adjust the Tabasco sauce amount to your heat preference.
- Allowing the lamb to rest after cooking helps retain its juices and improves tenderness.
- You may substitute dried parsley if fresh is unavailable, but fresh herbs provide a brighter flavor.
