Dinner Holiday Garlic & Herb Crusted Lamb Chops - Natasha's Kitchen

Hey everyone, it's Natasha of Natashaskitchen.com. We're partnering with Tabasco to create a holiday menu and today we're making the main course. I've had so many requests over the years for a good lamb recipe and this one is seriously amazing. These lamb chops are seared on the skillet to create a golden garlic and herb crust that tastes fantastic and wait till you see the pan sauce. You guys are gonna love this recipe. For the marinade, combine 5 pressed garlic cloves, 3 tablespoons of olive oil, 2 tablespoons of parsley and 2 teaspoons of Tabasco sauce. Now the Tabasco adds great flavor to the lamb and it also has vinegar in it which helps to tenderize the meat. Now add a teaspoon of salt, a teaspoon of pepper and a quarter teaspoon of dried thyme. Smell that marinade, it is so good you'll want to use it on everything. I'm using a 2-pound frenched rack of lamb. Thoroughly dry it with a paper towel then slice it into individual lamb chops. Do your best to cut even slices but keep in mind the last one or two ribs are always the thickest. You'll need to cook those pieces slightly longer or serve it to the folks who like their meat a little more rare. Transfer the chops to a non-metal dish and then rub all over with your marinade. Now cover and refrigerate for at least 6 hours and up to 18 hours. Before cooking, let your lamb chops sit at room temperature for 30 minutes. Heat a large heavy-bottomed pan or cast-iron skillet over high heat. Add a tablespoon of oil and place your chops into the skillet one at a time. Sear the first side for 3 to 4 minutes then rotate and sear another 3 to 4 minutes or until you reach the desired doneness. Once they're beautifully browned, remove them to a serving platter and let them rest. Tilt the pan and spoon out any excess oil, leaving behind 1 to 2 tablespoons. Add half a cup of chicken stock and simmer for 2 minutes, scraping the pan. Turn off the heat and add 2 tablespoons of softened butter, one at a time, swirling it in until it's well incorporated. Drizzle that buttery pan sauce over your warm chops and it's ready to serve. Oh, time for the taste test. Extra saucy, mm-hmm. Wow! I really think the Tabasco is the secret ingredient here. It makes the lamb chops taste fantastic as it marinates. It also flavors the pan sauce and gives it just a little bit of heat. This recipe is so good. Make it and you'll impress your friends and family. I hope you all enjoyed this recipe. If you did, give me a great big thumbs up below. Make sure to subscribe to our YouTube channel for more great recipes and we'll see you later. Big thank you to Tabasco for sponsoring this delicious recipe.