This good lamb recipe is one of those holiday menus that you have to try out. It is seriously amazing, they are seared on the skillet to create golden garlic and herb crust that tastes fantastic. For the marinade, combine crushed garlic cloves, olive oil, parsley and Tabasco sauce. The tabasco adds great taste to the lamb and also has vinegar in it which helps to tenderize the meat. Add a teaspoon of salt, pepper and dried thyme.
Use a rack of lamb and thoroughly dry it with a piece of paper towel then slice it into individual lamb chops. Transfer teh chops to a nonmetal dish and then rub over with your marinade. Cover and refrigerate for at least 6 hours and up to 18 hours. Before cooking, let your lab]mb chops sit at room temparature for 30 minutes, heat a large heavy bottom pan or cast-iron skillet over high heat.
Add a tablespoon of oil and place your lamb chops into the skillet one at a time. Sear the first side for 3 to 4 minutes then rotate and sear for another 4 minutes or until you have reached teh desired doneness. Once they are beautifully browned, remove them to a serving platter and let them rest.
Tilt the pan and spoon out any excess oil leaving behind two tablespoons, add half a cup of chicken stock and simmer for two minutes scraping the pan. Turn off the heat and add two sticks of softened butter one at a time swirling it in until it is well incorporated.
Drizzle that buttery pan sauce over your warm chops and it is ready to serve. This recipe is so good, make it and you will impress your friends and family.
- 2 lbs lamb rib chops 8 counts, 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
- 1/4 tsp dried thyme
For the Sauce;
- 1/2 cup chicken or beef stock
- 2 Tbsp unsalted butter softened
- Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards.
- Slice between ribs to separate chops, cutting into 3/4″ 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 1/4 tsp thyme.
- Place lamb chops in a non-metal casserole dish, pour over the marinade and rub all sides of lamb chops with marinade. Cover and refrigerate 6 to 18 hours.
- Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan 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 the thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests.
- At 3 min per side, the lamb will be medium doneness and at 4 min per side, the lamb will be medium-well to well done.
- If your pan isn’t large enough to accommodate all lamb chops, sear in 2 separate pans.
To make the pan sauce;
- Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavourings.
- Add 1/2 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.