Garlic and Herb Crusted
Lamb Chops Recipe
These Garlic and Herb Crusted Lamb Chops are marinated in a blend of garlic, rosemary, thyme, and olive oil, then pan-seared to create a wonderfully flavorful crust.
Lamb Chops:
Chops are portions of lamb meat that are cut different parts of the lamb, like shoulder chop, loin chop and blade chop. The texture, flavor and fat content will be different depending on the muscle that is comes from.
What is a Lamb Chop?
Most lamb is grass-finished, which gives lamb its unique flavor. Some people describe the flavor as “gamey,” but we prefer using words like grassy, well-balanced, robust or pastoral. The flavor comes from branched-chain fatty acids (BCFAs) in the lamb's fat.
What does lamb taste like?
Lamb chops are a scrumptious, savory treat, and a lovely way to bring variety to the typical rotation of chicken, beef, and pork. Quick-cooking and tender—depending on the cut, of course—lamb chops also possess a uniquely rich character that pairs well with many different combinations of herbs and spices.
Why are lamb chops so good?
Why does beef taste different from lamb?
It's one that some people love, and some people really, really don't love. But what it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't. It's called branched-chain fatty acid. ... It's what gives lamb this gamy, more earthy taste than beef..
FAQs
Frequently Asked Questions
1. Can I use a different cut of lamb? Yes, you can use lamb loin chops or shoulder chops instead of rib chops.
2. How do I know when the lamb is cooked? Use a meat thermometer. Medium-rare is 145°F, medium is 160°F.
3. Can I grill the lamb chops instead? Yes, grill over medium-high heat for 3-4 minutes per side.
4. Can I make the marinade ahead of time? Yes, you can prepare the marinade up to 24 hours in advance.
5. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
6. Can I freeze the marinated lamb chops? Yes, freeze them in a sealed container for up to 3 months.
7. What can I serve with these lamb chops? Serve with mashed potatoes, roasted vegetables, or a fresh salad.
8. How do I make the sauce thicker? Reduce it further by simmering it longer after adding the stock.
9. Can I use dried herbs instead of fresh? Yes, use one-third the amount of dried herbs as fresh.
10. What if I don't have Tabasco sauce? Use another hot sauce or omit it for less spice.
11. How long should I let the lamb marinate? For the best flavor, marinate for at least 4 hours, up to 18 hours.
12. Can I cook the lamb chops in the oven? Yes, sear them first and finish in a preheated 400°F oven for 6-8 minutes.
13. Can I substitute the chicken or beef stock in the sauce? Yes, vegetable stock or water with bouillon can be used.
14. How do I make the lamb chops less fatty? Trim excess fat before marinating.
15. Can I use a different type of oil for cooking? Yes, any high smoke point oil like canola or avocado oil works well.
Watch the video recipe
Garlic and Herb Crusted Lamb Chops - Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Garlic and Herb Crusted Lamb Chops Recipe.
Ingredients
3 lbs lamb rib chops - 2 racks (about 16 ribs) cut from Frenched** rack of Lamb
10 garlic cloves
2 Tbsp fresh rosemary
4 Tbsp olive oil, divided
4 Tbsp fresh parsley
1 Tbsp fresh thyme
1/2 Tbsp Tabasco Original Red Pepper Sauce
Salt and freshly ground black pepper to taste
For the Sauce:
1/2 cup chicken or beef stock
2 Tbsp unsalted butter softened
Instructions
Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.
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.
Place lamb chops in a non-metal casserole dish, pour over the marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for 4 to 18 hours or overnight.
Before cooking, let lamb chops sit at room temp 30 min. Heat 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 the thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, the lamb will be medium doneness and at 4 min per side, the 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.
To make the pan sauce,
Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
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.
Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get an ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get the ideal temp of 135˚F
Remove at 140˚F for Medium to get the ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get the ideal temp of 160˚F
Remove at 160˚F for a Well Done ideal temp of 165˚F
Note: The USDA recommends a safe cooking temp of 145˚F. Lamb is best cooked to medium.
**Frenched means part of the meat/fat has been cut away on the bone-side to expose the bones.
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Additional Information about Lamb Chops:
1. How to choose lamb chops at the grocery store:
Freshness: Look for bright red or pink meat, with firm, white fat. Avoid dull-colored or brownish meat, and any discoloration on the fat.
Marbling: While not as crucial as with beef, some marbling adds flavor and tenderness. Look for evenly distributed flecks of fat within the meat.
Thickness: Aim for chops at least 1 inch thick for even cooking and better juiciness.
Cut: Choose based on your recipe and desired flavor/texture:
Loin chops: Lean and tender, best for quick cooking methods like pan-frying or grilling.
Rib chops: More flavorful with a bone, good for grilling or roasting.
Shoulder chops: More affordable, but may require longer cooking for tenderness.
Source: Consider grass-fed lamb for potentially richer flavor and ethical sourcing (check labels for certifications).
2. How to marinate lamb chops:
Marinades add flavor and tenderize the meat. Choose acidic ingredients like lemon juice, yogurt, or vinegar, along with herbs, spices, and aromatics. Marinate for at least 30 minutes, or up to overnight, in the refrigerator.
3. How to make lamb chops more tender:
Marinating: As mentioned above, marinades with acidic ingredients help break down tough muscle fibers.
Brining: Soaking chops in a salt solution for a few hours can also tenderize them.
Cooking method: Use gentle cooking methods like pan-searing followed by finishing in the oven, or braising for longer, tougher cuts.
Don't overcook: Overcooked lamb becomes dry and tough. Use a meat thermometer to ensure internal temperature reaches 145°F for medium-rare.
4. Healthy recipes for lamb chops:
Many healthy lamb chop recipes exist! Here are a few examples:
Pan-seared lamb chops with roasted vegetables: A quick and flavorful option with minimal oil.
Grilled lamb chops with herb salad: Perfect for summertime grilling with a light and refreshing accompaniment.
Moroccan lamb chops with couscous: A flavorful and aromatic dish with whole grains for a balanced meal.
5. The difference between lamb chops and mutton chops:
Age: Lamb comes from sheep under 1 year old, while mutton comes from older sheep (2+ years).
Flavor: Lamb has a milder, sweeter flavor, while mutton has a stronger, gamier taste.
Texture: Lamb is generally more tender than mutton due to the younger animal's age.
Availability: Lamb is more commonly available in most grocery stores than mutton.
I hope this additional information helps you choose, prepare, and enjoy delicious lamb chops!
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