Looking for an impressive yet simple dish that’s bursting with flavor? These Lamb Chops with Sizzled Garlic are a perfect choice. Tender, juicy lamb chops are quickly seared and then bathed in a garlicky, lemon-infused olive oil sauce that elevates the dish to restaurant quality in under 30 minutes. This recipe is ideal for a special occasion or a quick weeknight treat when you want something truly memorable.
Ingredients
- 8 lamb rib chops, about 3 ounces each
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp extra-virgin olive oil
- 10 garlic cloves, thinly sliced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 2 tbsp chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Season the Lamb Chops:
Generously season the lamb chops on both sides with salt and freshly ground black pepper. - Cook the Lamb Chops:
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the lamb chops in a single layer (you may need to cook them in batches to avoid overcrowding the pan). Sear the chops for about 3-4 minutes per side until they are browned on the outside and cooked to your desired level of doneness (130°F for medium-rare). Remove the lamb chops from the skillet and set aside on a plate, loosely covered with foil to keep warm. - Sizzle the Garlic:
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced garlic and cook, stirring frequently, for about 1-2 minutes until the garlic is golden and fragrant, but not burnt. Stir in the fresh thyme. - Make the Sauce:
Add the lemon juice and water to the skillet, stirring to combine with the garlic and oil. Let the mixture simmer for 1-2 minutes to reduce slightly, scraping up any browned bits from the bottom of the skillet for extra flavor. - Serve the Lamb Chops:
Return the lamb chops to the skillet, spooning the garlic-lemon sauce over the top. Let them simmer in the sauce for 1-2 minutes to soak up all the flavors. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of brightness.
