Recipes Dinner Meat Dishes Lamb Main Course Lamb Loin Chops Sizzled with Garlic 5.0 (2,148) 90 Reviews This easy lamb chop recipe comes together quickly. The sizzled garlic balances the richness of the lamb and pairs nicely with the lemon-parsley pan sauce. By Janet Mendel Janet Mendel American-born Janet Mendel is a freelance journalist who has been living in Spain for four decades. She writes about food and travel for various publications around the world, including cookbooks focused on the regional cuisines of Spain. Food & Wine's Editorial Guidelines Updated on January 28, 2024 Rate PRINT Share Active Time: 10 mins Total Time: 20 mins Yield: 4 servings 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 from the lamb and sizzled garlic along with lemon, parsley, and crushed red pepper flakes in the pan sauce. Frequently asked questions Where can I purchase lamb chops? 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. How are the lamb loin chops prepared? This 20-minute method keeps it simple: Season each lamb chop, cook with garlic in a pan on the stove over medium-high heat until browned, and flip both ingredients to brown the other side to medium rare in about 2 minutes. Make a pan sauce with the cooked garlic to spoon over the lamb before serving. How to Cook Lamb Like a Chef Notes from the Food & Wine Test Kitchen 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 8 (1/2-inch-thick) lamb loin chops (about 2 pounds fatty tips trimmed) Kosher salt Freshly ground black pepper Dried thyme 3 tablespoons extra-virgin olive oil 10 small garlic cloves, halved 3 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons minced parsley Crushed red pepper Directions Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Season lamb with salt and pepper and sprinkle lightly with thyme. 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. 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. 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. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Pour garlic and pan sauce over lamb chops and serve immediately. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Originally appeared: February 2005 Rate It Print