Garlic and Herb Pan Seared Lamb Chops
These garlic and herb pan-seared lamb chops are tender, juicy, and bursting with flavor. Marinated in a blend of garlic, rosemary, thyme, and Dijon mustard, then perfectly seared and finished with a rich, buttery pan sauce, this recipe is simple yet restaurant-quality.
Ingredients
For the Lamb
- 1 rack of frenched lamb ribs 8 chops
- 1 tbsp avocado oil
For the Marinade
- 5 garlic cloves minced
- 1/4 cup olive oil
- 1 tbsp fresh rosemary chopped (or dried)
- 1 tsp dried thyme
- 1 tbsp Off The Chain All-Purpose Seasoning optional
- 1 tbsp Dijon mustard
- Zest and juice of 1/2 lemon
- 1/2 tsp salt more if not using Off The Chain
- 1/2 tsp black pepper
For the Pan Sauce
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley chopped
Instructions
- Marinate the Lamb: Whisk together marinade ingredients and coat lamb chops. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
- Sear the Lamb: Heat avocado oil in a pan over high heat. Sear chops for 3-4 minutes per side until desired doneness. Rest on a plate. Leave 1 tbsp of oil in the pan.
- Make the Sauce: Deglaze the pan with chicken stock, scraping up bits with a wooden spoon. Simmer for 1 minute. Turn off the heat, then stir in butter and parsley.
- Serve: Spoon sauce over chops, garnish with more parsley, and serve immediately.