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)

Channel: Natashas Kitchen

Views: 551,501

Rating: 4.8912716 out of 5

Keywords: holiday dinner, tabasco, spicy lamb, garlic lamb, how to cook lamb, how to prepare lamb, tabasco recipes, holiday recipe, christmas lamb, easy lamb recipe, herb crusted lamp chops, lamp chops, pork chops, best lamb chops recipe, lamb chops marinade, easy lamb chops recipe, seared lamb chops, how to cut lamb

Id: SHket6wQ0bU

Length: 3min 17sec (197 seconds)

Published: Fri Dec 09 2016