Lamb Chops Sizzled with Garlic

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Garlic lovers, this one is for you!  If your lamb chops are thicker than the recommended 1/2 inch, use the cooking directions from here.

Original recipe

 

Lamb Chops Sizzled with Garlic
From Food & Wine

Yield: 8 lamb chops

  • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
  • Salt and freshly ground pepper
  • Pinch of dried thyme
  • 3 tablespoons olive oil, extra-virgin if you have it
  • 10 small garlic cloves, halved
  • 3 tablespoons water
  • 2 tablespoons lemon juice, fresh if you have it
  • 2 tablespoons minced parsley
  • Pinch of crushed red pepper (optional)

 

  1. Season the lamb with salt and pepper and sprinkle lightly with thyme.
  2. In a very large skillet, heat the olive oil until shimmering.
  3. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes.
  4. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat.
  5. Transfer the chops to plates, leaving the garlic in the skillet.
  6. Add the water, lemon juice, parsley, and crushed red pepper (if using) to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute.
  7. Pour the garlic and pan sauce over the lamb chops and serve immediately.
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