Lamb Chops Sizzled with 

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This quick garlic lamb chop recipe includes a pan sauce and can be made in about half an hour.

The sizzled garlic cuts through the richness of the lamb, while the lemon and parsley in the sauce complement each other well.

8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)Salt and freshly ground pepperdried thyme3 tablespoons extra-virgin olive oil10 small garlic cloves (halved)3 tablespoons water2 tablespoons fresh lemon juice2 tablespoons minced parsleycrushed red pepper


Step 1

Season the lamb with salt and pepper, as well as a small sprinkling of thyme.

Step 2

Heat the olive oil in a large skillet until it shimmers. Cook the lamb chops and garlic over moderately high heat for 3 minutes, or until the chops are browned on the bottom.

Step 3

Cook, turning the chops and garlic occasionally, until browned, about 2 minutes longer for medium meat. Leave the garlic in the skillet while transferring the chops to plates.

Step 4

Cook, scraping up any browned bits clinging to the bottom of the pan, until the water, lemon juice, parsley, and crushed red pepper are sizzling, about 1 minute.

Step 5

Serve the lamb chops immediately with the garlic and pan sauce.

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