Garlic and Herb Lamb Chops

Sink your teeth into a burst of flavor with Garlic and Herb Lamb Chops Recipe by Natashas Kitchen. Elevate your dinner with juicy lamb chops seasoned to perfection with garlic and fragrant herbs. This recipe promises a mouthwatering experience that will delight your taste buds. Try it today and savor the delicious blend of savory garlic and aromatic herbs in every juicy bite.

Ingredients

• 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

• For the Sauce:

• 1/2 cup chicken stock, or beef stock

• 2 Tbsp unsalted butter, softened

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. To make pan sauce:

6. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.

7. 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.