Step-by-step instructions:
Preparation: Carefully pat lamb chops dry with paper towels, removing any bone fragments. Cut between the ribs into even pieces (2–2.5 cm thick).
Prepare the marinade: In a bowl, combine 3 tablespoons of olive oil with garlic, parsley, rosemary, Tabasco, salt, and pepper.
Marinate the meat: Place the chops in a shallow dish and rub them with the marinade. Let them rest in the refrigerator for at least 1 hour, preferably overnight.
Adjust the temperature: Let the meat rest at room temperature for about 30 minutes before frying.
Brown: Heat a large pan with 1 tablespoon of olive oil. Brown the chops in batches for 3–4 minutes on each side. Remove, cover with foil, and let rest.
Prepare the sauce: Remove excess oil from the pan, leaving some of the pan juices. Deglaze with white wine or stock, reduce for 2 minutes, then stir in the butter. Season with salt and pepper.
Serve: Drizzle the lamb chops with the sauce, sprinkle with parsley, and serve with creamy polenta, mashed potatoes, or roasted vegetables.
Additional notes:
For particularly tender chops, marinating overnight is recommended.
High-quality olive oil enhances the flavor significantly.
This dish is perfect with a glass of red or rosé wine.
👉 Save, share, and try it – a Mediterranean delight to enjoy at home!
ADVERTISEMENT
