Garlic & Herb Crusted Lamb Chops

You can't celebrate without trying this unforgettable lamb chops recipe. We're a huge fan of this Tabasco x Natasha's Kitchen tasty and juicy collaboration — a lamb recipe packed in a browned and crispy garlic & herb crust, ready to serve for your next family feast!

These lamb chops would be delicious when paired with potatoes and some fresh stirred vegetables or salads, suitable if you're looking to spoil your family members or friend group with its garlic butter sauce and savoury perfectly cooked meat.

On top of that, what better way to cook them than with the German made WOLL premium cookware range?

Recipe & imagery via Natasha's Kitchen

Ingredients

• 2 lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs
• 5 pressed garlic cloves
• 4 tbsp olive oil
• 2 tbsp fresh parsley, plus more for garnish
• 2 tsb Tabasco Original Red Pepper sauce
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1/4 tsp dried thyme

For the Sauce:

• 1/2 cup chicken or beef stock
• 2 tbsp softened unsalted butter

Method

Prepare & cook the lamb

1. Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Using a chef quality boning knife, slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.

2. Stir together 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. Marinade ingredients.

3. Place lamb chops in a non-metal cookware — this can be a cast iron pan, or a durable non stick frying pan, depending on what you have available. Pour over marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for 6 to 18 hours.

4. Before cooking, let lamb chops sit at room temperature for 30 minutes. 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 thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests; at 3 min per side, lamb will be medium doneness and at 4 min per side, 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.
   

   
   

Make the sauce

1. Spoon out any 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 for 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.