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.
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