Lamb chops are a true delight, and when they’re infused with the sweet and savory blend of honey and garlic, they become irresistible. This recipe for juicy oven-baked honey garlic lamb chops is a perfect way to elevate your dinner experience. It’s simple enough for a weeknight meal yet impressive enough for special occasions.
The lamb comes out tender and packed with flavor, making it a favorite for any lamb lover. Prepare to savor each bite as the aromas fill your kitchen with warmth and comfort.
Steps
- Preparation: Dry the lamb chops thoroughly using paper towels to remove any bone fragments. Slice between the ribs to separate the chops, ensuring they are evenly cut to 3/4″ or 1″ thickness.
- Create Marinade: In a measuring cup, combine 5 pressed garlic cloves, 3 tablespoons of olive oil, 2 tablespoons of parsley, 2 teaspoons of Tabasco, 1 teaspoon of salt, 1 teaspoon of pepper, and 1/4 teaspoon of thyme. Stir well to mix the ingredients.
- Marinate Chops: Place the lamb chops in a non-reactive dish and pour the marinade over them. Rub the marinade into the meat, focusing on all sides, then cover and refrigerate for at least 1 hour or overnight.
- Cook Lamb Chops: Take the chops out of the fridge 30 minutes before cooking. Heat a large pan over high heat and add 1 tablespoon of oil. Once hot, sear the chops for 2-4 minutes per side, adjusting for thickness and desired doneness.
- Resting: After cooking, transfer the chops to a platter, cover with foil, and let them rest for 5 minutes. This allows the juices to redistribute while you make the sauce.
- Prepare Pan Sauce: Leave 1 to 2 tablespoons of oil in the pan, preserving the drippings. Add 1/2 cup of chicken stock and simmer for 2 minutes. Turn off the heat and gradually swirl in 2 tablespoons of softened butter for a rich sauce.
- Serve: Pour the sauce over the rested lamb chops and garnish with fresh parsley if desired. Enjoy the flavorful dish with your preferred sides.
Ingredients
- 2 lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs
- 5 plump garlic cloves, pressed
- 4 Tbsp olive oil, divided
- 2 Tbsp fresh parsley, plus more for garnish (or 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
- 1/2 cup chicken stock, or beef stock
- 2 Tbsp unsalted butter, softened
Nutritional Values
Calories: 2280 kcal | Carbs: 8g | Protein: 184g | Fat: 164g | Saturated Fat: 52g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 80g | Trans Fat: 0.8g | Cholesterol: 660mg | Sodium: 3236mg | Potassium: 2656mg | Fiber: 1.2g | Sugar: 0.4g | Vitamin A: 1408IU | Vitamin C: 20mg | Calcium: 176mg | Iron: 16mg
FAQ
- What is the best type of lamb chop to use for this recipe?
- This recipe is ideal for lamb rib chops cut from a Frenched rack, as they have a fancy presentation with a rib handle. However, lamb loin chops can also be used and are often more economical. They are usually thicker, so they may require additional cooking time.
- Can the Tabasco sauce be omitted from the marinade?
- Yes, the Tabasco sauce can be left out if you prefer. It is included in the marinade to add additional flavor and help tenderize the meat with its vinegar content.
- What should the internal temperature of lamb chops be for different levels of doneness?
- For rare, remove the chops at 125°F for a final temperature of 130°F. Medium-rare should be removed at 130°F for a final temperature of 135°F. Medium should be removed at 140°F for a final temperature of 145°F. Medium-well is 155°F, and well done is 160°F, with a final resting temperature of 165°F.
- How should lamb chops be prepared before cooking?
- Lamb chops should be patted dry with paper towels to remove any bone fragments. Slice between the ribs to separate them into even portions, typically 3/4″ to 1″ thick, and marinate them for at least an hour or overnight.
- What are some suggested sides or sauces to serve with lamb chops?
- Lamb chops pair well with sauces such as Chimichurri, Mint Sauce, or Tzatziki. For sides, consider serving them with Creamy Mashed Potatoes, Roasted Potatoes, or Potatoes Au Gratin, and a simple salad like Caesar, Caprese, or Panzanella.
Tips
- Use a Meat Thermometer: To ensure the lamb chops are cooked to your preferred doneness, use an instant-read thermometer. Remove them from the heat when they are 5 degrees below the desired final temperature, as they will continue to cook while resting.
- Marination Time: For the most flavorful lamb chops, marinate them for at least an hour, but overnight is best. This allows the garlic and herb flavors to penetrate deeply into the meat.
- Resting the Lamb: After cooking the lamb chops, let them rest for about 5 minutes under foil. This helps retain their juices, ensuring a juicy and tender result.
- Pan Sauce Tip: When making the pan sauce, be sure to leave 1 to 2 tablespoons of oil in the pan with the drippings. These add rich flavor to the sauce, which can be spooned over the lamb chops for extra taste.
Equipment
- Heavy-duty skillet or large heavy pan – for searing the lamb chops.
- Instant-read meat thermometer – for checking the doneness of the lamb.
- Non-reactive casserole dish – for marinating the lamb chops.
