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Dry the lamb chops thoroughly with paper towels and remove the bones. Cut the chops between the ribs to obtain even pieces 2 to 2.5 cm thick.
In a medium bowl, thoroughly mix 3 tablespoons of olive oil with the garlic, parsley, rosemary, Tabasco, salt, and pepper.
Place the lamb chops in a shallow baking dish. Pour the marinade over them, generously coating all sides of the meat, especially the meaty parts. Cover and let sit in the refrigerator for at least 60 minutes, ideally overnight.
Let the chops sit at room temperature for about 30 minutes before cooking to allow the temperature to adjust.
Heat a large, heavy-bottomed skillet over high heat with 1 tablespoon of olive oil. Arrange the chops in batches in a single layer and sear each side for 3 to 4 minutes, depending on thickness and desired doneness. Transfer to a plate, loosely cover with aluminum foil, and let rest.
Remove the excess oil and burnt garlic from the pan, leaving 1 to 2 tablespoons of cooking liquid. Add the white wine or broth and simmer for 2 minutes over medium heat to loosen the cooking liquid. Turn off the heat and whisk in the butter in batches until the sauce is glossy. Season to taste with salt and pepper.
Drizzle the lamb chops with warm sauce, sprinkle with fresh parsley and serve immediately, with mashed potatoes, creamy polenta or roasted vegetables.
Additional Information
For particularly tender lamb chops, we recommend marinating them overnight and using a quality olive oil.
Equipment needed
Heavy frying pan
Cutting board
Sharp knife
Marinating bowl Paper
towels
Allergy information
Check all ingredients for allergens and consult a doctor if in doubt.
… Nutritional information (per serving)
These values are given as a guide only and do not replace the advice of a healthcare professional.
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