1-First Step: Prep the lamb Start by patting the lamb chops dry with paper towels. This step matters because dry meat browns better, and it also helps remove any tiny bone fragments from cutting. Slice between the ribs into even portions about 3/4 to 1 inch thick. Even thickness helps the chops cook at the same rate, so you do not end up with one overdone piece and one underdone piece.

2-Second Step: Mix the marinade In a cup or small bowl, combine the pressed garlic, 3 tablespoons of the olive oil, parsley, hot pepper sauce if using, sea salt, black pepper, and dried thyme. Stir until the mixture looks well blended. This simple marinade creates the garlic herb crust flavor and coats the lamb with plenty of seasoning.

3-Third Step: Coat the chops Place the lamb chops in a non-reactive container such as glass or food-safe plastic. Pour the marinade over the meat and rub it onto all sides. Make sure every chop gets well coated, including the edges near the bone. Cover the container and refrigerate for at least 1 hour, or leave it overnight if you want a deeper flavor.

4-Fourth Step: Bring the lamb closer to room temperature Remove the chops from the fridge about 30 minutes before cooking. This helps the meat cook more evenly, which is especially useful for pan seared garlic herb lamb chops. Cold lamb straight from the fridge can sear unevenly, while room-temperature meat gives you a better crust and more predictable doneness.

5-Fifth Step: Heat the skillet Set a skillet, preferably cast iron or another heavy pan, over high heat. Add 1 tablespoon of the remaining olive oil and let it get hot. The pan should be shimmering before the lamb goes in. A very hot pan is the key to a flavorful crust and quick cooking.

6-Sixth Step: Sear the chops Lay the lamb chops in the skillet in a single layer. Do not crowd the pan, or the meat will steam instead of sear. Cook the chops for 2 to 4 minutes per side, depending on thickness and your preferred doneness. If needed, cook in batches and add a little more oil between rounds. For medium-rare, you will usually want to remove the lamb a little earlier. For medium, keep it in a bit longer. Thick chops may need extra time, and lamb loin chops can sometimes benefit from a quick finish in the oven after searing. Use a meat thermometer if you want accuracy.

7-Seventh Step: Rest the meat When the lamb is ready, transfer the chops to a plate and tent them loosely with foil. Let them rest for 5 minutes. Resting gives the juices time to settle back into the meat, so each bite stays tender and juicy. Skipping this step can leave the juices on the cutting board instead of in the chop.

8-Eighth Step: Make the pan sauce Keep 1 to 2 tablespoons of oil and the drippings in the skillet. Add the chicken stock or beef stock and simmer for about 2 minutes, scraping up the browned bits from the pan. Turn off the heat and swirl in the softened butter until it melts. This simple sauce is fast, rich, and full of the same savory flavor that cooked onto the lamb.

9-Ninth Step: Serve and garnish Spoon the sauce over the lamb chops and finish with extra fresh parsley on top. The green herbs brighten the plate and make the dish look polished without any extra work. Serve the chops while warm and enjoy them with your favorite sides.