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Succulent and savory, these Garlic and Herb Crusted Lamb Chops are marinated with fresh herbs, garlic, and a kick of Tabasco, then seared to perfection and topped with a rich garlic butter pan sauce. This impressive dish is easier than it looks and perfect for special occasions or elegant weeknight meals.

Ingredients

For the Lamb Chops:

2 lbs lamb rib chops (about 8 chops), cut from a rack of Frenched lamb ribs
5 garlic cloves, pressed
4 Tbsp olive oil, divided
2 Tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
2 tsp Tabasco original red pepper sauce
1 tsp fine sea salt
1 tsp freshly ground black pepper
1/4 tsp dried thyme

For the Garlic Butter Sauce:

1/2 cup chicken or beef stock
2 Tbsp unsalted butter, softened

Instructions

1. Prepare the Lamb Chops

Pat lamb chops dry thoroughly using paper towels to remove excess moisture and bone fragments.
Slice between the ribs to create evenly sized chops, about 3/4″ to 1″ thick.

2. Marinate

In a small bowl or measuring cup, mix together the garlic, 3 Tbsp olive oil, parsley, Tabasco, salt, pepper, and thyme.
Arrange the lamb chops in a shallow, non-reactive dish. Pour the marinade over the chops and rub it into all sides, focusing on the meaty portions.
Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

3. Bring to Room Temperature

Remove the chops from the fridge 30 minutes before cooking to allow them to come to room temperature.

4. Sear the Lamb Chops

Heat 1 Tbsp olive oil in a large, heavy skillet over high heat.
Once the oil is shimmering, add the lamb chops in a single layer. Sear each side for 2–4 minutes, depending on thickness and your preferred level of doneness. (Cook in batches if necessary.)
Transfer the chops to a serving plate, tent with foil, and let them rest for 5 minutes.

5. Make the Garlic Butter Pan Sauce

Carefully spoon out excess oil from the pan, leaving about 1–2 tablespoons along with the browned bits (fond).
Add the stock and simmer for 2 minutes, scraping the bottom to deglaze.
Turn off the heat and whisk in the butter one tablespoon at a time until the sauce is glossy and smooth.
Spoon the sauce over the lamb chops and garnish with extra parsley if desired.

Why You’ll Love This Recipe

Elegant yet simple: Impress guests or treat yourself with restaurant-quality lamb made in your own kitchen.
Big flavor: The garlic-herb marinade combined with the spicy kick from Tabasco and a rich pan sauce delivers bold, unforgettable flavor.
Fast cooking: Lamb chops cook quickly, making this a convenient option for weeknight dinners or last-minute entertaining.

Tips

Use a meat thermometer for perfect doneness:
- Rare: 125°F
- Medium-rare: 130–135°F
- Medium: 140°F
- Medium-well: 145°F
Let the meat rest to retain juices and finish cooking.
Avoid overcrowding the pan so the chops sear, not steam.

Variations and Substitutions

No Tabasco? Use a pinch of red pepper flakes or a dash of hot paprika.
Herb swap: Try fresh rosemary or mint instead of parsley.
Butter alternative: For a dairy-free version, omit butter or use a plant-based substitute.

FAQs

Can I grill the lamb chops instead of searing them?
Absolutely. Preheat your grill to medium-high and cook each side for about 3–4 minutes, depending on thickness.

Do I have to marinate overnight?
While overnight marination gives deeper flavor, even 1 hour makes a big difference.

Can I make this ahead of time?
You can marinate the lamb ahead of time, but it’s best to cook and serve the chops fresh.

Serving Suggestions

Serve your garlic and herb lamb chops with:

Creamy mashed potatoes or herbed couscous
Roasted vegetables like asparagus or Brussels sprouts
A crisp green salad with lemon vinaigrette
A glass of red wine like Cabernet Sauvignon or Syrah