Garlic & Herb Crusted Lamb Chops youtu.be 3 mins Pick the duration units Minutes Hours Serves 8 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl. 2. Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well. 3. Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops. 4. Transfer the lamb chops to a non-metal dish. 5. Rub the marinade all over the lamb chops. 6. Cover and refrigerate for at least six hours and up to eighteen hours. 7. Before cooking, let the lamb chops sit at room temperature for thirty minutes. 8. Heat a large heavy bottom pan or cast iron skillet over high heat. Add a tablespoon of oil and place the lamb chops into the skillet one at a time. 9. Sear the first side for three to four minutes, then rotate and sear another three to four minutes, or until you've reached the desired doneness. 10. Remove the lamb chops to a serving platter and let them rest. 11. Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons. 12. Add half a cup of chicken stock and simmer for two minutes, scraping the pan. 13. Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated. 14. Drizzle the buttery pan sauce over your warm chops and serve. 1. Combine five pressed garlic cloves, three tablespoons of olive oil, two tablespoons of parsley, and two teaspoons of Tabasco sauce in a bowl. 2. Add one teaspoon of salt, one teaspoon of pepper, and a quarter teaspoon of dried thyme to the bowl and mix well. 3. Dry a two-pound frenched rack of lamb with a paper towel and slice it into individual lamb chops. 4. Transfer the lamb chops to a non-metal dish. 5. Rub the marinade all over the lamb chops. 6. Cover and refrigerate for at least six hours and up to eighteen hours. 7. Before cooking, let the lamb chops sit at room temperature for thirty minutes. 8. Heat a large heavy bottom pan or cast iron skillet over high heat. Add a tablespoon of oil and place the lamb chops into the skillet one at a time. 9. Sear the first side for three to four minutes, then rotate and sear another three to four minutes, or until you've reached the desired doneness. 10. Remove the lamb chops to a serving platter and let them rest. 11. Tilt the pan and spoon out any excess oil, leaving behind one to two tablespoons. 12. Add half a cup of chicken stock and simmer for two minutes, scraping the pan. 13. Turn off the heat and add two tablespoons of softened butter, one at a time, swirling it in until it's well incorporated. 14. Drizzle the buttery pan sauce over your warm chops and serve. Add Direction Ingredients 2 lbs lamb rib chops 5 garlic cloves, pressed 4 Tbsp olive oil 2 Tbsp fresh parsley 2 tsp Tabasco original red pepper sauce 1 tsp salt 1 tsp black pepper, freshly ground 0.2 tsp dried thyme 0.5 cup chicken stock 2 Tbsp unsalted butter softened - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment garlic press knife mixing bowl measuring spoons large heavy bottom pan or cast iron skillet paper towel non-metal dish serving platter Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
