Lamb Loin Chops Sizzled with Garlic

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.