Meat + Poultry Lamb Lamb Chop Lamb Chops Sizzled with Garlic 5.0 (2,118) 64 Reviews This easy lamb chop recipe comes together quickly. The sizzled garlic balances the richness of the lamb and pairs nicely with the lemon-parsley pan sauce. By Janet Mendel Updated on April 13, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 20 mins Servings: 4 servings If you've never cooked lamb chops, this recipe is a great place to start. It comes together in just 20 minutes, and delivers big, rich flavors from the lamb chop, the sizzled garlic, and the lemon, parsley, and crushed red pepper flakes in the pan sauce. Thyme imparts a natural earthiness with the seasoning, and the flavors come through beautifully with the right Cabernet. Serve these lamb chops with roasted potatoes, salad, or bread to soak up the sauce. How to cook lamb chops Shop for lamb chops at a butcher, farmers market, or grocery store. You'll likely choose lamb from the United States, New Zealand, or Australia, that's been grain- or grass-fed. You can purchase a rack of lamb and separate the chops or buy them pre cut and packaged. You can cook two- or three-chop cuts together before separating when the meat is lean. This 20-minute method keeps it simple: Season each lamb chop, cook with garlic in a pan on the stove over medium-high heat until browned, and flip both ingredients to brown the other side to medium rare in about 2 minutes. Make a pan sauce with the cooked garlic to pour over the lamb before serving. Ingredients 8 (1/2-inch-thick) lamb loin chops (about 2 pounds fatty tips trimmed) Kosher salt Freshly ground black pepper Dried thyme 3 tablespoons extra-virgin olive oil 10 small garlic cloves, halved 2 tablespoons fresh lemon juice 3 tablespoons water 2 tablespoons minced parsley Crushed red pepper Directions Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Season lamb with salt and pepper and sprinkle lightly with thyme. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen In a very large skillet over medium-high, heat olive oil until shimmering. Add lamb chops and garlic; cook over moderately high heat until chops are browned on the bottom, about 3 minutes. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Turn chops and garlic. Cook until chops are browned and garlic is fragrant, about 2 minutes longer for medium-rare. Transfer chops to plates, leaving garlic in skillet. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Add water, lemon juice, parsley, and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom, until sizzling, about 1 minute. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Pour garlic and pan sauce over lamb chops and serve immediately. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Suggest pairing Robust, dark-fruited California Cabernet: 2018 Turnbull Napa Estate Rate it Print