Garlic and Herb Crusted Lamb Chops

• Meat

  • 8 count 2 lbs lamb rib chops

• Produce

  • 2 tbsp Parsley, fresh
  • 5 Plump garlic cloves
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken or beef stock

• Condiments

  • 2 tsp Tabasco original red pepper sauce

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on natashaskitchen.com

Description

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 salt (we used sea salt)
• 1 tsp black pepper, freshly ground
• ¼ tsp dried thyme
• ½ cup chicken or beef stock
• 2 Tbsp unsalted butter, softened

Directions

• Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into ¾ or 1 thick even portions.
• 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 ¼ tsp thyme.
• Place lamb chops in a non-metal casserole dish, pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate 6 to 18 hours.
• Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, lamb will be medium doneness and at 4 min per side, lamb will be medium-well to well done. If your pan isnt large enough to accommodate all lamb chops, sear in 2 separate pans.
• Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
• Add ½ 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.