1) First we need to make the marination sauce! Mix these in a small cup in any order. You'll want to use this on just about anything. #important
4 tbsp of extra virgin olive oil
1 ts of kosher sea salt
1 ts of tellicherry pepper
1 ts of dry thyme
2 tbsp of italian parsley
5 cloves of garlic (minced)
1 tbsp of tobasco sauce 🔥
2) After making your marination sauce, take your lamb chops and lay them in a deep container (baking containers)
3) Cover the lamb chops in your marination sauce, use your hands and really get the garlic in there. After you're done, cover with wrapping plastic and leave it refrigerated for 6-12 hours. #important
4) After 6-12 hours, get a searing pan get it hot. Add a little olive oil and 1tbsp of salted butter.
5) Sear each lamb chop for about 3 mins each side at mid-high temperature until golden brown. 2 mins for medium-rare.
6) Take the lamb chops out and let it rest for 5 minutes.
7) While the pan is still hot, add 1/4 cup of chicken broth and 2 tbsp of salted butter. Stir until it thickens and turn off the stove. #important
8) Drizzle the pan sauce onto your lamb chops and enjoy!
