The Secret to Tender Lamb Chops: Garlic and Herb Marinade Technique

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

In a small food processor, add a full head of garlic (about 9-10 cloves).

Add a couple of branches of fresh rosemary (about 2 tablespoons) and a couple of branches of fresh thyme (about 1 tablespoon).

Add 4 tablespoons of fresh Italian parsley, 2 tablespoons of extra-virgin olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of freshly ground black pepper.

Add 0.5 tablespoon of Tabasco sauce and blend until smooth.

Set the marinade aside.

Use 3 pounds of French rack of lamb, drying them thoroughly with paper towels.

Slice the lamb into individual chops, trying to make even slices.

Transfer the lamb chops into a mixing bowl and pour over the marinade, rubbing it all over the chops.

Cover and refrigerate for at least 4 hours or overnight.

Let the lamb chops sit at room temperature for at least 30 minutes before cooking.

In a cast-iron skillet over high heat, add a splash of extra-virgin olive oil.

Place the lamb chops in the skillet one at a time, searing for about 3-4 minutes per side in batches to avoid overcrowding.

Rotate and sear for another 3-4 minutes or until desired doneness is reached.

Move the lamb chops onto a serving platter and let them rest.

In the same skillet over medium-high heat, add 2 tablespoons of butter and 0.5 cup of beef stock.

Simmer for about 2 minutes while scraping the bottom of the pan to make a sauce.

Drizzle the buttery sauce over the lamb chops and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens