Serve With
Lamb chops always feel like a special dinner and are delicious paired with:
P.S. If you love lamb recipes, don’t miss our popular Lamb Stew Recipe.
Garlic and Herb Crusted Lamb Chops Recipe
These lamb chops are seared, forming a browned crust of garlic and herbs, and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
- Prep Time: 7 minutes mins
- Cook Time: 8 minutes mins
- Total Time: 15 minutes mins
- Servings: 4 people, with 2 lamb chops per serving
How to Make Lamb Chops with Garlic Butter Sauce:
- 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-reactive casserole dish, pour over the marinade, and rub all sides of the lamb chops (focusing on meaty portions) with the marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add the chops and sear for 2-4 minutes per side, depending on the thickness of the chops and desired doneness on a thermometer; keep in mind the temperature rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
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 flavorings.
- Add 1/2 cup stock and simmer for 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon the sauce over the lamb chops and garnish with more parsley if desired.
