Garlic & Herb Lamb Chops Recipe Inspired by Natasha’s Kitchen✨ Lamb Chops 5 Garlic Cloves (Thicc ones or add 2 more to supplement) 4tbsp Olive Oil 2tbsp Fresh Parsley 1tbsp Tabasco Salt Pepper 1/4tsp Dried Thyme 1/2c Chicken Broth Unsalted Butter— melted Pat lamb chops dry with a paper towels and add to a casserole dish. Stir together the garlic cloves, olive oil, parsley, tabasco, salt, pepper, and thyme and pour the marinade over the lamb chops. Make sure to rub the marinade over the meaty portion so it’s all entirely covered. Cover the whole casserole dish and refrigerate for at least 1 hour or overnight. Remove the lamb chops from the refrigerator 30 minutes before cooking and set aside. Heat 1tbsp olive oil in a large heavy pan over high heat and wait until the oil is hot, then add the chops and sear for 2-4 minutes per side depending on the temperature you like your chops 🤌🏻 Once they’re done, remove them and transfer to a serving plate and tent with foil. They’ll rest for a few minutes while you make the pan sauce. Spoon out excess oil from the pan, being careful not to remove the drippings and flavorings from the lamb. Add in a 1/2c chicken broth and simmer for 2 mins. Turn off the heat and stir in 2tbsp softened butter. Spoon the sauce over your chops and enjoy!!!!!!!!!