In the fiery realm of the grill, where flavors dance and aromas weave tales of culinary delight, one recipe stands out as a true masterpiece: Garlic and Herb Lamb Chops with AB’s Tabasco Twist. Join me on this gastronomic journey as we delve into the art of grilling, inspired by the legendary Smokin and Grillin wit AB.
Ingredients
For the Lamb Chops:
- 2 lbs lamb rib chops (8 count), cut from a rack of Frenched lamb ribs
- 5 plump garlic cloves, pressed
- 3 Tbsp olive oil
- 2 Tbsp fresh parsley, finely chopped (or use 2 tsp dried parsley)
- 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 Tabasco Glaze:
- 1/2 cup chicken stock or beef stock
- 2 Tbsp unsalted butter, softened
Instructions
Marinating the Lamb:
- In a bowl, combine pressed garlic, 3 tablespoons of olive oil, chopped parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Mix well to form a marinade.
- Place lamb chops in a shallow dish and coat them thoroughly with the marinade. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
Preparing the Grill:
- Preheat your grill to medium-high heat.
Grilling the Lamb Chops:
- Remove lamb chops from the refrigerator and let them come to room temperature for about 30 minutes.
- Brush the grill grates with olive oil to prevent sticking.
- Grill the lamb chops for about 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
Making the Tabasco Glaze:
- While the lamb is grilling, prepare the Tabasco glaze. In a small saucepan, heat the chicken or beef stock over medium heat.
- Once the stock is simmering, whisk in the softened butter until the sauce is smooth. Allow it to simmer for 3-5 minutes, or until slightly reduced.
Glazing the Lamb Chops:
- Brush the grilled lamb chops generously with the Tabasco glaze during the last few minutes of cooking on each side.
- Reserve some glaze for serving.
Finishing Touch:
- Once the lamb chops are done, remove them from the grill and let them rest for a few minutes.
- Drizzle the remaining Tabasco glaze over the lamb chops before serving.
Garnish and Serve:
- Sprinkle fresh parsley over the lamb chops for a burst of color and freshness.
- Serve the Garlic and Herb Lamb Chops hot with an additional Tabasco glaze on the side.
Garlic and Herb Crusted Lamb Chops
Ingredients
- 2 lb lamb rib chops 8 count
- 5 plump garlic cloves pressed
- 3 tbsp olive oil
- 2 tbsp fresh parsley finely chopped
- 2 tsp Tabasco original red pepper sauce
- 1 tsp fine sea salt
- 1 tsp Ground black pepper
- 1/4 tsp dried thyme
- 1/2 cup chicken stock or beef stock
- 2 tbsp unsalted butter softened
Instructions
- In a bowl, combine pressed garlic, 3 tablespoons of olive oil, chopped parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Mix well to form a marinade. >brbr<
- Place lamb chops in a shallow dish and coat them thoroughly with the marinade. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
- Preheat your grill to medium-high heat.
- Remove lamb chops from the refrigerator and let them come to room temperature for about 30 minutes.
- Brush the grill grates with olive oil to prevent sticking.
- Grill the lamb chops for about 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
- While the lamb is grilling, prepare the Tabasco glaze. In a small saucepan, heat the chicken or beef stock over medium heat.
- Once the stock is simmering, whisk in the softened butter until the sauce is smooth. Allow it to simmer for 3-5 minutes, or until slightly reduced.
- Brush the grilled lamb chops generously with the Tabasco glaze during the last few minutes of cooking on each side.
- Reserve some glaze for serving.
- Once the lamb chops are done, remove them from the grill and let them rest for a few minutes.
- Drizzle the remaining Tabasco glaze over the lamb chops before serving.
- Sprinkle fresh parsley over the lamb chops for a burst of color and freshness.
- Serve the lamb chops hot with additional Tabasco glaze on the side.
Tried this recipe?Let us know how it was!
