Garlic and Herb Crusted Lamb Chops -

Introduction

Garlic and Herb Crusted Lamb Chops are a flavorful and elegant dish that’s surprisingly quick and easy to prepare. These tender lamb chops are marinated in a bold blend of garlic, herbs, and spices, then seared to perfection to create a beautifully browned crust. The real highlight is the simple 2-ingredient pan sauce that adds richness and depth, making this dish perfect for both special occasions and weeknight dinners.

Ingredients

For the Lamb Chops

2 lbs lamb rib chops (about 8 chops, Frenched)
5 garlic cloves, pressed
4 Tbsp olive oil (divided)
2 Tbsp fresh parsley (or 2 tsp dried)
2 tsp Tabasco original red pepper sauce
1 tsp fine 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

Instructions

Step 1: Prepare the Lamb

Pat the lamb chops dry with paper towels, removing any bone fragments. Slice between the ribs to separate into even portions (about 3/4″–1″ thick).

Step 2: Make the Marinade

In a bowl or measuring cup, combine:

Garlic
3 Tbsp olive oil
Parsley
Tabasco
Salt
Pepper
Thyme

Mix well to form a marinade.

Step 3: Marinate

Place lamb chops in a non-reactive dish. Pour the marinade over them and rub it into all sides, especially the meaty parts. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 4: Bring to Room Temperature

Remove lamb chops from the refrigerator about 30 minutes before cooking.

Step 5: Sear the Lamb

Heat a large heavy skillet over high heat and add 1 Tbsp olive oil.
Once hot, add the lamb chops and sear for 2–4 minutes per side, depending on thickness and desired doneness.

Cook in batches if needed to avoid overcrowding.
Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.

Make the Pan Sauce

Carefully remove excess oil from the pan, leaving about 1–2 Tbsp along with the flavorful drippings.
Add the stock and simmer for about 2 minutes, scraping up browned bits from the pan.
Turn off the heat and swirl in the softened butter, one tablespoon at a time, until the sauce is smooth and glossy.

Serve

Spoon the pan sauce over the lamb chops and garnish with extra parsley if desired.

Conclusion

These Garlic and Herb Crusted Lamb Chops are a perfect balance of bold flavors and tender texture. With a simple marinade and a rich buttery pan sauce, this dish delivers restaurant-quality results right at home. Whether for a special dinner or a quick gourmet meal, it’s sure to impress every time.