Lamb chops marinated in garlic, chili and herbs mix - accompanied with a simple butter sauce
INGREDIENTS FOR THE MARINADE:
2 LBS OF LAMB CHOPS (APPROX 8 LAMB CHOPS)
1 TSP OF CHILLI POWDER
¼ CUP OF CHOPPED ONIONS (MEDIUM-SIZED ONION CHOPPED)
½ TBSP OF ROSEMARY (OR ½ TSP OF DRIED ROSEMARY)
¼ TBSP OF THYME (OR 1/4 TSP OF DRIED THYME)
2 TSP TOBASCO RED PEPPER SAUCE
1 TSP OF SALT
1 TSP BLACK PEPPER
2 TBSP OF FRESH PARSLEY (OR 2 TSP OF DRIED PARSLEY)
5 GARLIC CLOVES CHOPPED
3 TBSP OF OLIVE OIL
1 TSP. CHOPPED MINT LEAVES
INGREDIENTS FOR THE PAN SAUCE:
½ CUP OF CHICKEN STOCK
2 TBSP OF BUTTER
DIRECTIONS
1. Blend all the above ingredients (except for the lamb) into a marinade using a mixer.
2. Pat dry the lamb chops using a paper towel and slice them between the ribs into equal portions to separate the chops.
3. Place the lamb in a non-metal dish and pour in the marinade. Rub the marinade on all sides of the lamb and refrigerate for at least 3 hours or overnight (for better results).
4. Place pan over high heat and add 1 tbsp of olive oil. Once the oil is hot, transfer the lamb into the pan and sear for 2-3 minutes on each side or until it has reached your desired doneness.
5. Once it has reached your desired doneness, remove the lamb from the pan and transfer it to your preferred dish.
FOR THE PAN SAUCE
1. Leave about 1 tbsp of oil in the pan and remove excess fat by tilting it.
2. Add in ½ cup of stock and simmer it for around 3 minutes. Turn off the heat and stir 2 tbsp of butter into the pan sauce. Keep stirring until the butter is completely melted into the sauce. You can serve this pan sauce on the side or pour it over the lamb chops before serving.
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