These holiday-worthy lamb chops are seared, forming a garlic and herb crust and wait until you try the easy 2-ingredient pan sauce! I’ve had so many requests for a good lamb recipe over the years and this one is truly delicious.
This recipe is sponsored by our friends at Tabasco and believe it or not, Tabasco’s Original Red Sauce makes all the difference! Tabasco is made of 3 ingredients, and contains vinegar which acts to tenderize the lamb as it marinates and it provides wonderful flavor.
Ingredients for Lamb Chops Recipe:
2 lbs lamb rib chops (about 8 count) cut from Frenched** rack of lam
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
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
**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.
For the Sauce:
1/2 cup chicken or beef stock
2 Tbsp unsalted butter, softened
2 Tbsp unsalted butter, softened
How to Make Lamb Chops with Garlic Butter Sauce:
1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).
2. 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.
3. Place lamb chops in a non-metal casserole dish and pour marinade over the chops. Rub all sides of lamb chops (focusing on the meaty portions) with marinade then cover and refrigerate at least 6 and up to 18 hours.
4. Before cooking, let lamb chops sit at room temp 30 minutes. Heat a 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 (see chart below). At 3 minutes per side, lamb will be medium doneness and at 4 minutes per side, lamb will be medium-well to well done. If your pan isn’t large enough to accommodate all lamb chops, you can sear in 2 separate pans.
Cook until desired doneness is reached and an instant read thermometer registers 5 degrees below the desired temperature (the temperature will continue to rise as the meat rests).
Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness.
To make pan sauce,
1. Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
2. Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, adding 1 piece at a time. Spoon sauce over lamb chops and garnish with chopped parsley if desired.