This fantastic lamb chops recipe uses whole garlic cloves which caramelize in the skillet alongside the chops. Once the lamb is cooked, the cloves become a part of a quick pan sauce with lemon juice, herbs, and a pinch of red pepper. A sophisticated dinner in minutes, not hours, for lamb enthusiasts everywhere.
Season the lamb to taste with salt and pepper and sprinkle with thyme leaves.
In a very large skillet over medium-high heat, heat the olive oil until shimmering. Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
Whisk in water, lemon juice, parsley, thyme, and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.