Servings: 8 Servings
Calories: 582kcal
Equipment
- large heavy pan
- paper towels
Ingredients
For the Lamb Rib Chops:
- 4 lbs expertly cut from a rack of Frenched lamb ribs chops ensuring a perfect balance of meat and bone for a delightful dining experience
- 2 tsp fine sea salt carefully measured to enhance the natural taste of the lamb
- 10 plump garlic cloves meticulously pressed to infuse a robust and savory garlic flavor
- 2 tsp freshly ground black pepper for a bold and aromatic touch
- 4 Tbsp finely chopped fresh parsley for a burst of freshness, or use 4 tsp dried parsley for a convenient alternative
- 4 tsp Tabasco original red pepper sauce adding a subtle kick to elevate the overall flavor profile
- 8 Tbsp premium olive oil divided for a luscious and smooth coating on the lamb chops
- 1/2 tsp dried thyme imparting a hint of earthiness to complement the richness of the lamb
For the Sauce:
- 1 cup chicken stock or beef stock selected for its depth of flavor and quality
- 4 Tbsp softened unsalted butter contributing to a velvety and creamy texture, creating a luxurious finish to the sauce
Instructions
- In a small bowl, mix together the sea salt, pressed garlic, black pepper, parsley (fresh or dried), red pepper sauce, 4 tablespoons of olive oil, and dried thyme. This will create a flavorful marinade for the lamb chops.
- Place the lamb chops in a large shallow dish and pour the marinade over them, making sure to evenly coat each chop. Cover and let them marinate in the refrigerator for at least 1 hour.
- Once the lamb chops are done marinating, remove them from the fridge and let them sit at room temperature for about 20 minutes before grilling.
- Heat a large heavy pan over medium-high heat and add the remaining 4 tablespoons of olive oil. Once heated, add the lamb chops to the pan.
- Cook the lamb chops for about 4 minutes on each side, or until they are cooked to your desired level of doneness. Use a meat thermometer to ensure they reach an internal temperature of 145°F (medium-rare) or 160°F (medium).
- Once done, remove the lamb chops from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- In the same pan, add 1 cup of chicken or beef stock and let it reduce for about 3-4 minutes. Then, stir in the softened butter until it melts and forms a creamy sauce.
- Serve the grilled lamb chops with the sauce drizzled on top, and enjoy!
Notes
• Make sure to marinate the lamb chops for at least four hours for the best flavor.
• To ensure evenly cooked lamb chops, make sure to preheat the grill before cooking.
• For extra flavor, you can brush the cooked lamb chops with melted butter or olive oil.
• If you don’t have a grill, you can also cook the lamb chops in a skillet over medium-high heat.
• To keep the lamb chops juicy, make sure not to overcook them.
Nutrition
Calories: 582kcal
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