Lamb Loin Chops Sizzled with Garlic
Description
Las Pedroñeras, in the Castilla-La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are cookbook author Janet Mendel's homage to the village.
Ingreadient :
- 8 (1/2-inch-thick) lamb loin chops (about 2 pounds), fatty tips trimmed
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon dried thyme
- 3 tablespoons extra-virgin olive oil
- 10 small garlic cloves, halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons parsley, minced
- 1 teaspoon crushed red pepper
Direction :
- Season lamb with salt and pepper and sprinkle lightly with thyme.
- 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.
- 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.
- 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.
- Pour garlic and pan sauce over lamb chops and serve immediately.
