Garlic & Herb Crusted Lamb Chops Recipe
This Garlic & Herb Crusted Lamb Chops Recipe is the perfect way to cook lamb with a crispy herb crust, a juicy center, and a rich pan sauce.
Ingredients
- 8 lamb rib or loin chops
- 4 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp fresh parsley chopped
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Tabasco sauce
- 1/2 cup chicken stock
- 2 tbsp butter
Instructions
- Prepare the Marinade: In a bowl, mix garlic, olive oil, parsley, thyme, salt, pepper, and Tabasco sauce.
- Marinate the Lamb: Coat the lamb chops with the marinade and let them sit for at least 1 hour in the fridge (overnight for best results).
- Bring to Room Temperature: Let the lamb chops sit at room temperature for 30 minutes before cooking.
- Heat the Pan: Preheat a cast iron skillet over high heat and add 1 tbsp olive oil.
- Sear the Lamb Chops: Cook lamb chops for 2-4 minutes per side, depending on thickness. Use a thermometer to check for doneness.
- Rest the Lamb: Remove from the pan and let them rest for 5 minutes.
- Make the Pan Sauce: In the same pan, add chicken stock, scrape up browned bits, and simmer for 2 minutes. Turn off heat and swirl in butter.
- Serve: Drizzle pan sauce over the lamb chops, garnish with more parsley, and enjoy!
Notes
- Lamb Cooking Temperatures: Rare (125°F), Medium-Rare (130°F), Medium (140°F), Medium-Well (155°F), Well-Done (160°F).
- Best Side Dishes: Potatoes au gratin, roasted asparagus, or chimichurri sauce.
- Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat with butter for best results.