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 with minimal effort. To prepare it, lamb loin chops are gently seasoned with salt, pepper, and thyme before they're seared in a pan with olive oil and garlic cloves until golden brown on both sides. For a quick and easy pan sauce, combine lemon, parsley, crushed red pepper, and a splash of water to meld with the leftover pan drippings from the cooked lamb chops. The result is an impressive dish made with a handful of simple ingredients that's easy enough to include in your weekly or monthly rotation.
Notes from the Food & Wine Test Kitchen
Lamb loin chops come from the most tender part of the animal; shop for them at a butcher, farmers market, or grocery store. You'll likely choose lamb from the United States, which is usually grain-fed and mild in flavor, or from New Zealand or Australia, which is grass-fed for a more intense, pastoral taste.
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.
Suggested pairing
Lamb chops are wonderful with a robust, dark-fruited California Cabernet.
Ingredients
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8 (1/2-inch-thick) lamb loin chops (about 2 pounds), fatty tips trimmed
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1 teaspoon kosher salt, plus more to taste
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1 teaspoon freshly ground black pepper, plus more to taste
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1 teaspoon dried thyme
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3 tablespoons extra-virgin olive oil
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10 small garlic cloves, halved
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3 tablespoons water
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2 tablespoons fresh lemon juice
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2 tablespoons parsley, minced
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1 teaspoon crushed red pepper
Directions
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Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Season lamb with salt and pepper and sprinkle lightly with thyme.
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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.
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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.
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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.
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Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Pour garlic and pan sauce over lamb chops and serve immediately.
![Lamb Chops Sizzled with Garlic](https://www.foodandwine.com/thmb/wvONP5TdkWFDEE0izMKI8DfLzG4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lamb-Chops-Sizzled-with-Garlic-FT-RECIPE0822-2000-a8c82475f602427e86083f2db1ecd37c.jpg)