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
Scale
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.
