Garlic and herb crusted lamb chops

By Faeza
02 June 2017



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 salt (we used sea salt)

1 tsp black pepper, freshly ground

¼ tsp dried thyme

For the Sauce:

½ cup chicken or beef stock

2 Tbsp unsalted butter, softened


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 ¾" 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 ¼ tsp thyme.

Place lamb chops in a non-metal casserole dish, pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.

Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, lamb will be medium doneness and at 4 min per side, lamb will be medium-well to well done. If your pan isn't large enough to accommodate all lamb chops, sear in 2 separate pans.

By Natasha