Garlic and Herb Crusted Lamb Chops
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared lamb chops crusted with garlic and fresh herbs, finished with a quick two-ingredient pan sauce of chicken broth and butter. Elegant enough for company but simple enough for a weeknight.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 use 2 tsp dried parsley))
- 2 tsp Tabasco original red pepper sauce
- 1 tsp fine sea salt (we used 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)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 8m
- Sodium
- 810mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 25mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 810MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.