Dinner: Holiday Garlic & Herb Crusted Lamb Chops – Natasha’s Kitchen


(upbeat music) – 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 til you see the pan sauce. You guys are gonna love this recipe. For the marinade combine
five pressed garlic cloves, three tablespoons of olive oil,
two tablespoons of parsley, and two 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 two pound french 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 nonmetal dish and then rub all over with your marinade. Now cover and refrigerate
for at least six hours and up to 18 hours. Before cooking let your lamb chop sit at room temperature for 30 minute. Heat a large heavy bottom pan or a 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
three to four minutes then rotate and sear another
three to four minutes or until you’ve reached
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 one to two tablespoons. Add half a cup of chicken stock and simmer for two
minutes scraping the pan. Turn off the heat and add two
tablespoons of soften butter one at at time swirling it in
until it’s well incorporated. Drizzle that buttery pan
sauce over your warm chops and it’s ready to serve. Time for the taste test. Extra saucy. 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, 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. (upbeat music)

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Comments

  1. yummm!!! tat looks amazing ma Shaa Allah 😃😃😃!!! real mouth watering 😃😃😃!!! Also waiting for this year's bloopers ☺☺☺. keeping fingers crossed for more angry Ukrainian cooking😁😁😁

  2. I don't get the whole "taste test" thing……like does anyone really expect her to spit it out, and retch over the sink ?

  3. I just did it today. Marinated only 2hrs. Still taste amazing. Next time I will try marinate overnight. Thanks Natasha.

  4. Hi Natasha! At 3-4 minutes per side what is the temp of these chops? Medium? We like ours to be medium rare, but for some reason we have found when we order in a restaurant we need to ask for them to be medium. We just obviously like it pink inside. Thank you!

  5. substitute the salt for onion powder….other wise.. dear god this dish was excellent . Got me cooking like gordan ramsy

  6. Wow you seared it but didn’t put in oven to cook more. Hmmm not sure. I know some like meat more well but yours was it raw inside?

  7. The pan sauce is a real lamb sauce! Gordon Ramsay ain't got nothing on it!
    That's where my lamb sauce is!

  8. Y’all pray for me 😅 I didn’t have red Tabasco 💀😅 so I’m using my favorite one the green Jalapeño Tabasco hoping it’ll turn out good 🤷🏻‍♂️

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