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  • (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)

(upbeat music)

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