If you’re looking for a restaurant-quality lamb recipe you can make at home, these garlic and herb-crusted lamb chops are a must-try. Coated in fresh garlic, rosemary, and thyme, then seared to juicy perfection, they’re simple to prepare but packed with flavor. The buttery pan sauce takes them to the next level, making them perfect for a special dinner or holiday feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb rib chops, Frenched, 8 counts | 2 lbs |
| Garlic cloves, pressed | 5 |
| Olive oil | 4 Tbsp, divided |
| Fresh parsley, chopped (or 2 tsp dried) | 2 Tbsp plus more for garnish |
| Tabasco original red pepper sauce | 2 tsp |
| Salt, sea salt preferred | 1 tsp |
| Black pepper, freshly ground | 1 tsp |
| Dried thyme | ¼ tsp |
| Chicken or beef stock | ½ cup |
| Unsalted butter, softened | 2 Tbsp |
Instructions
Step 1: Prep the Lamb
Pat the lamb chops dry with paper towels, removing any moisture or bone fragments. Slice between the ribs to create individual chops about ¾″–1″ thick.
Step 2: Make the Marinade
In a small bowl or measuring cup, combine the pressed garlic, 3 Tbsp olive oil, parsley, Tabasco sauce, salt, black pepper, and dried thyme.
Step 3: Marinate
Place the lamb chops in a non-metal dish and rub the marinade over all sides. Cover and refrigerate for 6–18 hours. Before cooking, let the lamb sit at room temperature for 30 minutes.
Step 4: Sear the Chops
Heat a large heavy-bottom pan or cast-iron skillet over high heat. Add 1 Tbsp olive oil, then sear the lamb chops 3–4 minutes per side, depending on thickness and desired doneness (3 minutes per side for medium, 4 minutes for medium-well). If your pan is too small, sear in batches. Remove the chops and let them rest.
Step 5: Make the Pan Sauce
Pour off excess oil, leaving 1–2 Tbsp in the pan. Add ½ cup stock and simmer for 2 minutes, scraping the pan to incorporate the flavorful bits. Turn off the heat and swirl in the softened butter, one tablespoon at a time, until fully blended.
Step 6: Serve
Drizzle the buttery pan sauce over the lamb chops and garnish with extra parsley. Serve immediately for a stunning and flavorful main course that’s sure to impress.
