Garlic and Herb Lamb Chops (VIDEO)
Pan-seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. These holiday-worthy lamb chops are simple and excellent and wait until you try the easy 2-ingredient pan sauce!
I’ve had so many requests for a good lamb chops recipe over the years and this one is truly delicious. Pair this with Au Gratin Potatoes and Roasted Asparagus for a showstopping dinner.
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We definitely have our go-to favorites for holiday meals like Baked Ham, Prime Rib Roast or Juicy Roast Turkey. If you are a fan of lamb recipes, these pan-seared lamb chops are a must-try.
The method is straightforward and the pan sauce adds amazing flavor without being too spicy. My kids even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!
Lamb Chops Recipe Video
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Ingredients
- Lamb rib chops – about 8-count, cut from a Frenched rack of lamb
- Garlic cloves – we use plump garlic (don’t skimp on it)
- Olive oil – I use light olive oil so it doesn’t get too smokey on the skillet when searing.
- Parsley – we use fresh parsley in the marinade and more for garnish. You can substitute with 2 tsp of dried parsley for the marinade if you prefer.
- Tabasco Sauce – contains vinegar which tenderizes the meat and adds extra flavor. You can leave it out if you prefer.
- Seasonings – Salt, pepper, and dried thyme ensure the meat is perfectly seasoned.
- Chicken Stock – you’ll need this for the sauce, or you can substitute it with beef stock.
- Butter – swirled in at the end for a richer pan sauce.
Pro Tip: Frenched means part of the meat/fat has been cut away on the bone side to expose the bones. If it’s not pre-sold this way, ask your butcher to do it for you.
Where to Buy Lamb Chops?
We purchased the lamb at Costco – a recommendation from my husband’s cousin, Angelina who is a big fan of lamb and actually inspired this recipe. We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle.
Can I use Lamb Loin Chops?
This recipe also works well with lamb loin chops and can be a little less expensive. I’ve tested both the lamb loin and lamb rib chops and both work. Since loin chops are typically thicker, they take slightly longer to cook. You might consider finishing them off in the oven at 350˚F for 5-10 minutes after searing them on the skillet. Doneness temperatures in the chart below will remain the same.
How to Cook Lamb Chops
- Prep – Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting them into even portions (3/4″ to 1″ thick).
- Make Marinade – In a measuring cup, stir together garlic, olive oil, parsley, Tabasco, salt, pepper and thyme.
- Marinate – Place chops in a non-reactive casserole dish and pour marinade over the chops. Rub the marinade all over the chops, then cover and refrigerate for at least 1 hour or overnight.
- Cook Lamb Chops – Remove chops from the refrigerator 30 minutes before cooking. Heat a large heavy pan over high heat. Add 1 Tbsp oil to the hot pan. Add chops and sear for 2-4 minutes per side, depending on the thickness of the chops and desired doneness (see chart below). Sautee in 2 batches if needed.
- Rest – Transfer to a platter, tent with foil and rest the lamb chops for 5 minutes while making the pan sauce.
- Make Pan Sauce – Leave 1 to 2 Tbsp oil in the pan, being careful not to remove the drippings and flavorings. Add 1/2 cup stock and simmer 2 min. Turn off the heat then swirl in butter. Spoon sauce over lamb chops and garnish with chopped parsley if desired.
Lamb Chops Temperature Guide
From our experience, at 3 minutes per side, lamb chops will be medium doneness and at 4 minutes per side, they will be medium-well to well done. Cook until your desired doneness is reached and an instant-read thermometer registers 5 degrees below the desired temperature
- Rare – remove at 125˚F to get a final resting temperature of 130˚F.
- Medium-Rare – remove at 130˚F for a final temp of 135˚F
- Medium – remove at 140˚F for a final temp of 145˚F
- Medium-Well – remove at 155˚F for a final temp of 160˚F
- Well Done – Remove at 160˚F for a final temp of 165˚F (the meat will get tough when well done so we don’t recommend this)
Pro Tip: The USDA recommends a safe cooking temperature for lamb of 145˚F. Checking lamb doneness is similar to a good steak – it’s pretty red when rare and has little to no pink when well done. Lamb is best when cooked to medium doneness.
Pan-Seared Lamb Chops have a flavorful garlic and herb crust with a juicy and tender center. I hope you love this recipe. Let me know if this becomes a part of your Easter or holiday menu.
Serve With
Lamb chops always feel like a special dinner and are delicious paired with:
- Sauces – try Chimichurri Sauce, Mint Sauce, or yogurt sauce like Tzatziki.
- Potatoes – there are so many great options for potatoes. Some of our favorites are Creamy Mashed Potatoes, Roasted Potatoes, or Potatoes Au Gratin.
- Salad – Keep it simple with Caesar Salad, Caprese, or Panzanella Salad.
P.S. If you love lamb recipes, don’t miss our popular Lamb Stew Recipe.
Garlic and Herb Crusted Lamb Chops Recipe
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
Instructions
How to Make Lamb Chops with Garlic Butter Sauce:
- Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4″ or 1″ thick even portions.
- Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper and 1/4 tsp thyme.
- Place lamb chops in a non-reactive casserole dish, pour over the marinade, and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for at least 1 hour or overnight.
- Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large heavy pan over high heat and add 1 Tbsp oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer; keep in mind temp rises 5 degrees as it rests (see notes). Sautee in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.
To make pan sauce:
- Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
- Add 1/2 cup stock and simmer 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.
Notes
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Note: The USDA recommends safe cooking temp of 145˚F. Lamb is best cooked to medium.
Nutrition Per Serving
Q: Do you make lamb for the holidays? What’s YOUR favorite way to prepare it? I’d love to hear from you in a comment below 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha:
I just bought some lamb loin chops, small about an 3/4 to 1″ thick, and wondered if your recipe would work. I’m anxious to try your recipe.
Thanks
Hi Pamela! See my note in the blog above, “ Can I use Lamb Loin Chops?”
I hope you love this recipe!
We had this tonight, and it was fabulous! I only cooked six chops, and used pre minced garlic in the marinade, adding two sliced cloves in the frying pan for the marinade. My wife said she never liked lamb, but it was very tender and tasted like tenderloin. She loved it!
Awesome! It’s great to hear that your family loved our Garlic and Herb Lamb Chops! Thanks so much for sharing that with us.
Is it spicy with the tabasco? If yes, what is a non-spicy alternative? Vinegar?
Hi Sandra, it is not spicy. The Tabasco helps tenderize the meat and give is a slight kick, but not spicy. My kids even loved this and kept coming back for little bites of juicy lamb, which tells you it wasn’t too spicy, but oh so flavorful!
Hey, I am not a fan of lamb chops so instead, I used turkey legs. I hope that is okay.
I haven’t tested that but we’d love to know how goes.
Suppose I can cook these rare or medium rare the day before and reheat in the oven? I have a lot of hearty eaters. Or perhaps reheat in an air fryer so as not to get overdone?
Hi Judy! I have not tested that and I worry that it may it would not be safe meat handling. Read this article HERE.
YUM!!! Love the flavor!! I want to try that sauce on all meats now!!
It is so good! I’m glad you loved it too.
I have some lamb in the freezer and this is the perfect recipe to use them on! thank you for sharing this amazing recipe
You’re welcome, Jess! Enjoy! 🙂
I want to make this for Easter but I want to keep the rack whole. How should I adjust the cook time for the rack?
Hi Annette, We prefer to cut Lamb rib chops from a full rack because they look a little fancier with the little rib handle. I bet it could work with a whole rack, but you will like need to make adjustments to the cooking time. Without testing it myself, I can’t advise. If you experiment, let me know how you liked the recipe.
Unbelievably delicious! I think we’re going to have it again as our Easter meal, I’m excited!
It’s perfect! So glad you love it. 🙂
Would the meat be ok if the marinate is more than 18 hrs? I was planning marinating it tonight for dinner tomorrow so it will be more than 18 hours.
Hi Leilani! That would be fine.
I made it once, and it was amazing. Now I accidentally used sriracha instead of tabasco! Will it work? Or did I ruin 3lb of lamb chops?
Hi Lena! I’m glad you enjoy this recipe. I think that will work! It may alter the taste just a little bit but I think it will be fine. 🙂
I made your lamb chop recipe, and it was delicious. Everything I have made of your recipes has been delicious. I forget to take pictures. Maybe I will remember next time.
Wonderful! Thank you for sharing, Joanna. So glad you enjoyed this recipe. Yes, I’d love to see pictures in the future. 🙂 You can tag me @NatashasKitchen
Is it ok to cook these ahead and keep warm? Only an hour or so.
That should be fine, Judy.
Every Easter Sunday we have Lamb and now grill it.
Can your recipe be reasonably adapted for gas grilling outdoors?
Hi Alice, I have not tested this on the grill to advise. I think it could work but you’ll have to experiment with it. Good luck. Let us know how it turns out.
Wow. Best marinade ever.
I was afraid to make lamb since I never made it but it was a hit.
That’s great! I’m glad you gave this recipe a try, and glad you enjoyed it.
Hello, was wondering if you had any advice or recommendations if I grilled this on a pellet grill. Thank you
Hi Anneta, I haven’t tested this on a pellet grill to advise on the outcome or process. If you happen to test that, I would love to know how you like it.
Hi Natasha.
Every recipe I’ve tried was delicious. And I tried a lot of them I have a book with many of your recipes it’s my go too book when I just don’t know what too make for dinner. I enjoy watching your videos you make cooking simple but with lots of flavor.
Thank You
My Favorite Chef
Natasha 😃
Thank you so much for trusting my recipes, Marie. I hope that you will love every recipe that you will try!
Amazing recipe! My family LOVED it! Thank you so much!
I am a big fan of your website!
You are very welcome and happy to hear that, Margarita! I hope you and your family will love every recipe that you will try.
I made this recipe for our family Easter dinner and it turned out amazing! So juicy and so much flavor. I have been cooking a lot of your recipes in the last months and I have yet to make something we did not like. Thank you for every day inspection, you make me want to be in the kitchen all day!
I told my husband wen I served the lamb chops: “Natasha for the win again”!
Aww, that’s the best! Thank you so much for sharing that with me. I’m so glad you all enjoyed this recipe!
I have never commented on any recipe, but this was over the top. Followed directions exactly and OMG! It came out amazing. My husband couldn’t stop saying how good it was. He couldn’t stop eating either. Absolutely demolished the entire meal. Served with roasted Brussel sprouts. Made for a very happy Easter. Thanks for a great recipe.
Yay, fantastic! Great to hear that it was a success, thank you for your awesome feedback!
This was excellent. Lamb was outstanding after marinating for 4 hrs and cooked in a cast iron skillet. I sautéed a chopped, small shallot in the pan then used a 1/4 c of white wine to deglaze the pan before adding chicken broth, butter plus juice from resting chops… next time will double gravy.
I’m so glad you enjoyed it! Thank you for sharing.
Hello! Is there any substitution for the Tabasco ? Thank you !
Hi Liz, you could use a different hot sauce or just replace with a little more seasoning (salt and pepper)
I’m Armenian and grew up on BBQ Lamb chops. We would burn the Grape Vine stumps and get the fire going. Then put the Chops on the grill. The sensational smell of BBQ Lamb is something far different than a baked lamb. FAANTASTIC!!!!!
Yum! Thank you so much for sharing that with me.
Very yummy!
Glad you loved it!
Juicy, flavorful and easy! Definitely a keeper! Natasha, your recipes are so impressive and every has been a hit! Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Jane!
Love your recipes!!!
Thank you so much for sharing that with me, Kathleen!
Just did a rack of lamb on the grill last night. Rubbed with olive oil, salt, pepper and thyme. Preheated grill to 350-450 indirect. Covered bone ends w/foil. Seared over direct heat about 1 1/2 min each side, then moved to indirect for 7 1/2 min per side. Let rest tented for 5 min. Slice apart. It was medium rare. Next time I will try your marinade/rub.
Thank you so much for sharing that with me.
I made this lamb chop recipe with scallops in a white garlic creme sause pasta. OMG it was clearly one of the top meals I have ever made. Between the chop marinade and the sause….wow wow wow
I’m so happy you enjoyed that, Chuck! It sounds like you found a new favorite!
I made this last night and it was a hit! Definitely a keeper! The meat was so tender and juicy, pure deliciousness! Your website is my “go to” for recipes! Thank you for making cooking fun and easy!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I’m not a big cook, but this was so easy and delicious to make!
Thank you! I’m a big fan of your site now :).
You’re welcome, Patty. Thanks for sharing this great feedback with us.
Came out incredibly awesome
Thx 🥰
That’s so great! Thank you for your wonderful review!
Thank you very much for the lamb recipe very delicious when cooked. Never cooked in my life
You’re welcome! I am so glad you enjoyed it.
Made with lamb rib chops last night. I really was a bit worried about the Tabasco sauce, but was pleasantly amazed at the finished meal. Even my other half raved about it and he HATES Tabasco sauce or anything hot. It makes some of my Mexican dishes quite the challenge. This is a keeper. Anyone reading this my suggestion is, “Use the Tabasco sauce!”
That is awesome! Thank you so much for your great feedback, John. Yes, I am also glad that you used the tabasco sauce it makes it more special!
So delicious
Simple and in no time could enjoy awsome meal ,,,,
It goes mostly with vegetables fried with the same oil and marinate ,,,
I’m so happy you enjoyed that. Thank you for sharing that with us!
WOW, this will me my go to recipe for lamb chops! Hubby was so impressed that they were cooked in a pan on the stove, they were so soft and tender not to mention flavourful. Thank you for your amazing recipes
That’s so great! It sounds like you have a new favorite!
Made this for Easter and it did not disappoint. Everything was easy to do and the flavor from the chops was out of this world. We also get our lamb at Costco and usually on get the saratoga style lamb chops and grill with a marinate olive oil, mint and balsamic. They turn out great but this is my new favorite way. I will be changing and getting the rack and cutting to chops from now on. Sooo Good
I’m so happy you enjoyed that. Thank you for sharing that with us, Diane!
Can this receipe be adapted for steak?
HI Aisha, that could work well. If you are looking for a great pan seared steak, check out our newest recipe post.
I made these for Easter dinner and they were DELICIOUS!! I marinated them for about 13 hours and cooked them 3-4 minutes per side. They turned out great. We usually only eat lamb at Easter but this recipe makes me want to make them more often. Perfection! Thanks so much Natasha!
Hello Irene, you are very welcome. Thank you for your wonderful comment and sounds like you found your new go-to-recipe!
Hi Natasha! Do you prefer to use chicken or beef broth for the sauce. What is YOUR preference?
Either works great, Tara.
I already made this before following your recipe, the lamb was excellent. Do you think they can be grilled?
Hi Natalie, they sure can!
Can you this recipe for leg of lamb. Sounds delish.
Hi Sharon, I haven’t tried it with leg of lamb but I think it would depend on the size of your cut. If it is about 7 lbs, you might want to double the recipe. Let me know how you like it with that cut.
Thanks for sharing garlic herb crusted recipe with us this recipe will be a big help for us great choice for my upcoming dinner party.
You’re welcome! I’m so glad you enjoyed that!
I decided to spend my time honing my cooking skills. Whipped up a rack of these chops for dinner last night.
OMG! Incredible!!
Great to hear that you’re sharpening your sword during these trying times. Enjoy cooking!
Made the lamb chops
Delicious
Fast and easy. Thanks
I’m so happy you enjoyed that. Thank you for sharing that with us!
I was raised eating lamb, and most often barbecue my chops, but yesterday I wanted a change. I found this recipe and since I love garlic, I made it. This recipe is out of this world! I have already shared it. I highly recommend trying it, you shouldn’t be disappointed.
Wow I so love your comments and feedback! This really makes me smile and inspires me to do more recipes. Thank you!
I made the lamb chops for dinner tonight and they were the best I’ve made! Loved them!
I’m glad you enjoyed it! Thanks for your great review.
Hey, I love your blog and recipes. I’m from South Africa and live on a sheep farm. I made your lamb chops as an appetizer at a dinner party and they were a hit.
Please post some more lamb recipes if you have, I would love to see what you do with a lamb leg roast, maybe a lamb neck curry or shank stew, or even a flank rolled or something…
Thank you for that suggestion Natascha! We do enjoy lamb.
I grilled my lamb chops as an appetizer for Thanksgiving. Everyone absolutely LOVED them!
Can’t wait to do them again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This’s looks so delicious 😋 Can this marinade be used on a leg of lamb? Please advise
Having leg of lamb for Easter. Please advise
Hi Carolyn, I haven’t tried it with leg of lamb but I think it would depend on the size of your cut. If it is about 7 lbs, you might want to double the recipe. Let me know how you like it with that cut. 🙂
I was just wandering about the same thing! Did it work out for you?
If I grill these, will the sauce still work with just the broth and butter? Or are the leftover drippings from the pan necessary for the sauce?
Hi Lena, the drippings have so much flavor, it may be a little bland without and may need seasoning if using without. I hope you like that!
Hey my name is joel ,I live in van B.C canada ,I’m making your rack for dinner tonight and I’ll be sure to take a picture for you..thnks
Enjoy those Lamb Chops, Joel! I look forward to seeing that!
Can I freeze already marinated lamb chops?
Hi Mohi, I haven’t tried that – we like to cook them fresh from the grocery store, but I think it should work to freeze the lamb chops marinated.
We love these grilled. And I marinate them I. Gallon ziploc bag, easy clean up 😉
Thanks for sharing that tip with us Anna!! 🙂
My family loves this! I cook in a stainless steel skillet. Put on high heat and add canola oil when water beads on pan (to test pan heat). Adjust heat to ensure it doesn’t burn. So tasty. I never make enough. Thanks Natasha!
Sounds like you need to make a double batch next time! Thanks Anna
Quick and easy with great taste. Marinated mine overnight in a bag. Also, when making the sauce I did away with ALL the oil, increased the broth to 2/3 cup and added 1 tsp arrowroot to thicken into a gravy. Then added hand full of sliced morel mushrooms. Served the chops over bed of garlic roasted mash potatoes
I’m glad you enjoy the recipe David! Thanks for sharing your excellent review with other readers!
That was delicious 😋. I never had a good recipe for lamb chops until now. The best ever!!!
Yay, I’m so glad you love it! Thanks for sharing Mags!
Hi. this looks amazing. where or what kind of stores sell these lamb chops? i haven’t seen them. any advice from any one please. we want to make this.
Hi Janelle, I found these at Costco 🙂 They seem to have the best pricing and the quality of the lamb chops is high at Costco.
This is my absolute favorite recipe of all time… makes me look like i somehow know what I’m doing!!! Thank you!!!!
You’re welcome Lindsay! I’m glad you LOVE the recipe. Thanks for sharing your fantastic review!
Hello, I just wanted to let you know I have cooked the lamb chops and the chicken legs with garlic and dijon. My family loved both. I make a double or triple batch and freeze. It’s so easy to take out a frozen bag of marinated meats. So good. It’s in our regular rotation -Thank you for sharing. Happy 2018!
Hi Holly and thank you for such a great review! I’m all smiles 😬. Have a wonderful 2018!
The only item that I see-sense- is the Chops from Costco there is a hint of undesirable flavor from the lamb-what they are fed! so I use American Lamb and ‘who knew’ there is no “lambie” flavor. Other than that the recipe.is great.Thanks…BC
Recently, I finly chopped rosemary and well as fresh thyme with a hint of dijon-outstanding…bc
Tested these out today with family because I want to make them for a party this weekend. I’m also embarrassed to admit it, but I ate half of them myself in one sitting. So good!
I’m glad to hear how much you love the recipe Cindy! Thanks for sharing your wonderful review! 🙂
Have made you Shrimp creamy pasta for three grandchildren there have told us keep making it that is your best dish.
Yum Yum Fantastic. Can’t wait to try your Lamb Chops. Robyn
Robyn, I am so happy to hear that!! Thank you for sharing your amazing review 🙂
Fantastic recipe Natasha – thank you for posting! Really like the end result and the presentation, too! Just shared my vision of this dish, too! Enjoy the day.
My pleasure Elaine! i’m glad you enjoy it as much as I do! Thanks for sharing your great review! 🙂
I’m not a lamb lover but I made them for my lamb loving husband. What happened next surprised me, I loved them! The marinade took the gamey taste away and the chops were so flavorful and yummy!
Awesome, I’m glad to hear you both enjoy the recipe Dawn! Thanks for sharing your great review!
This recipe looks amazing! This may be a dumb question but do you know if this works with grilling too? And if yes, how long per side would you recommend?
Hi Tania, I would grill over medium/high heat for about 4 minutes per side or until desired doneness is reached. If you have a temperature probe, you can check for doneness that way as well 🙂
Made this for Fathers Day dinner and the whole family loved it!! If I was to use the recipe for a leg of lamb, any idea how much I would need to increase the ingredient amounts?
Hi Yukiko, I haven’t tried it with leg of lamb but I think it would depend on the size of your cut. If it is about 7 lbs, you might want to double the recipe. Let me know how you like it with that cut. 🙂
Thank you so much Natasha for sharing this recipe . I think it’s my 7th time I have made it. Maybe more. My hubby is very picky about lamb … we live in aspen, CO. He tried lamb in every restaurant around here and neighborhood. This is a winner!!!!!!!! No Doubt! Once again , I appreciate your wonderful blog!!!! Can’t wait till you publish the best cookbook with your great winning recipies !!!! Congrats on your continuing and growing success!!!! Tons of love from Aspen🤗
That’s really amazing to hear, thanks for sharing Tasha! Thank you for following and sharing such a thoughtful review! 😀 <3
Is this spicy using Tabasco
It’s just a hint of spice. You can omit the hot sauce if you prefer and it will still taste great.
Awesome recipe!!! These were great!! I didn’t use the garlic, don’t like the taste or smell, but awesome none the less. I have a very picky eater and she even liked them!! Will defiantly make again!!!
Janice, thank you for sharing such a nice review 😬
What can you use in place of hot sauce. I cannot use hot sauce , nothing spicy
You can omit it and it will still work fine. So you don’t miss out on any flavor, you might add 1 tsp plain vinegar.
Loved it!
Thank you Marianna for such a nice feedback 😀.
OMG Natasha, I cannot wait to try this tonight! This is the first and only recipe I am looking at. Wish me luck 😉
It is SO delicious! Let me know what you think!
These look so incredibly delicious. I cannot wait to try them. Would I be able to use any hot sauce (I don’t particularly care for tabsaco) and have similar results?
Thanks!
Yes, that should work. Or, you can omit it but add a little more salt and seasoning since the hot sauce has salt in it.
I didnt have lamb meat at the moment but I tried the marinate with beef meat, marinated it overnight and seared the meat first then finished cooking it in the oven. turned out so yummy! loved it.
definitely going to try it with lamb meat next time.
Awesome! Glad the recipe worked out with beef. Let me know how you liked it using lamb meat Tatyana!
What other meats could this marinade be used for? Chicken breasts? And would you still have to marinade all those hours?
We will try this soon, it looks amazing.
Hi Jenny, for maximum flavor, I would marinate as long as you have time for. With chicken breast I would suggest at least 4 hours or overnight.
My family loves lamb! This recipe looks so easy and delicious, I can’t wait to make it! Thank you for including the lamb cooking guide 🙂
You’re welcome! I’m so happy you enjoyed it.
what about making it ahead and heating it?
Marina, just like with steak, this recipe is best eaten right away but you can still make it work.
These lamb chops look insanely juicy and perfect. Love that pan sauce!
Thank you Tieghan, they were fun to make 😀.
If I ate lamb, I’d be all over this! My husband would devour these =)
Haha I’ll take that as a major compliment then! 😉 you should consider using the marinade for other meats. It really is wonderful!
This is one amazing lamb recipe! Garlic was made for lamb!! 😀
I completely agree! Thanks Katerina!:-)
just beautiful!
Thank you Carrian, you must give them a try 😬.