1-Getting lamb chops just right: Begin by preparing your ingredients to ensure everything goes smoothly from start to finish. This method focuses on searing for that perfect crust while keeping the inside juicy and full of flavor.

2-First, pat the lamb chops dry and trim any bone fragments, then slice them into portions about 3/4 to 1 inch thick. Next, combine the pressed garlic, 3 tablespoons olive oil, parsley, red pepper sauce if using, salt, black pepper, and thyme to make the marinade. Place the chops in a non-reactive container, pour the marinade over them, and rub it evenly on all sides before covering and refrigerating for at least 1 hour or overnight.

3-After marinating, remove the chops from the refrigerator 30 minutes before cooking to let them reach room temperature. Heat a skillet over high heat, add the remaining 1 tablespoon of olive oil, and sear the chops for 2-4 minutes per side depending on thickness and your preferred doneness. If you have a lot, cook in batches to avoid crowding the pan, then transfer to a platter, cover loosely with foil, and let them rest for 5 minutes.

4-For the sauce, keep 1 to 2 tablespoons of oil in the skillet, add the stock, and simmer for 2 minutes. Turn off the heat and stir in the butter until it melts, then spoon the sauce over the rested chops and garnish with extra parsley. This approach ensures tender, flavorful results every time, and for more grilling ideas, check out our guide on grilled ribeye recipes that pair well with lamb.