Ingredients
- Lamb rib chops – about 8-count, cut from a Frenched rack of lamb
- Garlic cloves – we use plump garlic (don’t skimp on it)
- Olive oil – I use light olive oil so it doesn’t get too smokey on the skillet when searing.
- Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley for the marinade if you prefer.
- Tabasco Sauce – contains vinegar which tenderizes the meat and adds extra flavor. You can leave it out if you prefer.
- Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned.
- Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock.
- Butter – swirled in at the end for a richer pan sauce.
Pro Tip: Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you.
Where to Buy Lamb Chops?
We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.
Can I use Lamb Loin Chops?
This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.
