Ingredients :
- 8 lamb loin chops fatty tips trimmed
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 10 cloves garlic halved
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh thyme minced
- 1 pinch red chili flakes
Directions :
- Pat the lamb chops dry with paper towels and sprinkle liberally with salt and pepper. In a very large skillet over medium-high heat, heat the olive oil until shimmering.
- Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
- Turn the chops and garlic and continue cooking until the chops are browned on the second side and reach 145 degrees on an internal thermometer. Transfer the chops to a baking sheet or plate and leave the garlic in the skillet.
- To the skillet with the garlic, whisk in water, lemon juice, parsley, thyme, and crushed red pepper, scraping up any browned bits on the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.
