These lamb chops are seared, forming a browned crust of garlic and herbs and wait till you try the easy 2-ingredient pan sauce which will completely win you over!
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 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
For the Sauce:
1/2 cup chicken stock, or beef stock
2 Tbsp unsalted butter, softened
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