Description

These Garlic & Herb Crusted Lamb Chops are a delightful centerpiece for your Easter feast. Each chop is packed with flavor from garlic, fresh herbs, and a simple marinade, making them irresistible and easy to prepare. Perfect for gatherings and special occasions!

Ingredients

Scale

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
1/2 cup chicken stock, or beef stock
2 tbsp unsalted butter, softened

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Instructions

Pat the lamb chops dry with paper towels, making sure to remove any bone fragments.
Slice the lamb into chops, cutting between the ribs into 3/4-inch or 1-inch thick portions.
Mix the marinade ingredients in a measuring cup: garlic, 3 tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme.
Place the lamb chops in a casserole dish, pour the marinade over them, and rub the marinade into all sides. Cover and refrigerate for at least 1 hour or overnight.
Remove the lamb chops from the fridge and let them sit at room temperature for 30 minutes before cooking.
Heat a large heavy pan over high heat and add 1 tbsp olive oil. Once hot, sear the lamb chops for 2-4 minutes per side based on thickness and desired doneness, noting that the temperature will rise as they rest.
Once cooked, transfer the lamb to a serving plate, cover with foil, and allow to rest for 5 minutes while you prepare the pan sauce.

Notes

The longer you marinate the lamb, the more flavor it absorbs.
For optimal doneness, use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium.
Make sure to let the meat rest to allow juices to redistribute for a tender result.

Nutrition

Serving Size: 1 chop
Calories: 540
Sugar: 0g
Sodium: 900mg
Fat: 36g
Saturated Fat: 12g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 49g
Cholesterol: 150mg