Prepare to tantalize your taste buds with our exquisite Garlic and Herb Crusted Lamb Chops recipe. Succulent lamb rib chops, coated in a flavorful garlic and herb marinade, are seared to perfection and served with a rich pan sauce that will leave you craving more. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this dish is sure to impress with its bold flavors and elegant presentation.
In our kitchen, where culinary creativity knows no bounds, Garlic and Herb Crusted Lamb Chops have become a cherished favorite. It all started with a desire to elevate a classic dish to new heights, and thus, our recipe was born. As the aroma of garlic and herbs fills the air, I’m reminded of cozy evenings spent around the dinner table, savoring each bite of tender, flavorful lamb. This dish has quickly become a go-to for special occasions and intimate gatherings, where it never fails to elicit rave reviews and requests for seconds. With its irresistible combination of savory spices and succulent meat, it’s no wonder this recipe has earned a permanent place in our culinary repertoire.
Why This Exquisite Garlic and Herb Crusted Lamb Chops Are Irresistible:
- Melt-in-Your-Mouth Perfection: Tender lamb rib chops, marinated in a fragrant blend of garlic, parsley, and spices, offer a culinary experience like no other.
- Flavorful Marinade: Our marinade infuses the lamb with layers of flavor, ensuring each bite is bursting with savory goodness.
- Succulent Seared Crust: Sear the lamb chops to golden perfection, locking in juices and creating a crispy, caramelized crust that adds depth and texture to every bite.
- Rich Pan Sauce: Elevate your dish with a decadent pan sauce made from chicken or beef stock, butter, and pan drippings, adding a luscious finishing touch to your meal.
- Impressive Yet Approachable: While this dish may seem gourmet, it’s surprisingly simple to prepare, making it suitable for both novice cooks and seasoned chefs alike.
Ingredients:
- 900g lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs (2 lbs)
- 5 plump garlic cloves, pressed
- 60ml olive oil, divided (4 Tbsp)
- 30g fresh parsley, plus more for garnish (or use 2 tsp dried parsley) (2 Tbsp)
- 10ml Tabasco original red pepper sauce (2 tsp)
- 5ml fine sea salt (1 tsp)
- 5ml black pepper, freshly ground (1 tsp)
- 1.25ml dried thyme (1/4 tsp) For the Sauce:
- 120ml chicken stock, or beef stock (1/2 cup)
- 30g unsalted butter, softened (2 Tbsp)
Instructions:
Preparing Lamb Chops:
- Thoroughly pat lamb chops dry with paper towels, ensuring no bone fragments remain. Slice between ribs to separate chops into even portions.
- In a measuring cup, stir together marinade ingredients: pressed garlic cloves, olive oil, parsley, Tabasco sauce, salt, pepper, and thyme.
- Place lamb chops in a non-reactive casserole dish, pour marinade over chops, and rub all sides of chops with marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb chops from refrigerator 30 minutes before cooking.
Cooking Lamb Chops:
- Place a large heavy pan over high heat and add 15ml (1 Tbsp) oil. Once hot, add chops and sear for 2-4 minutes per side, depending on thickness and desired doneness.
- Saute in batches if needed. Transfer cooked chops to a serving plate, tent with foil, and rest for 5 minutes.
Making Pan Sauce:
- Spoon out excess oil from the pan, leaving 15-30ml (1-2 Tbsp) oil along with drippings.
- Add chicken or beef stock to the pan and simmer for 2 minutes.
- Turn off heat and swirl in softened butter, 1 tablespoon at a time, until incorporated.
- Spoon sauce over lamb chops and garnish with parsley.
Notes:
- Adjust cooking time based on desired level of doneness for lamb chops.
- Serve with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
