Lamb Loin Chops Deglazed With Garlic and Lemon
This simple lamb chop recipe comes together in no time. The sizzling garlic complements the lamb’s richness, while the lemon-parsley pan sauce adds a fresh, zesty finish.
This recipe is the perfect starting point if you’ve never cooked lamb chops. It takes just 20 minutes to make and offers rich, bold flavours with minimal effort. Start by seasoning lamb loin chops with salt, pepper, and thyme, then sear them in a hot pan with olive oil and garlic until golden and crisp on both sides. For a quick pan sauce, combine lemon juice, parsley, crushed red pepper, and a splash of water to deglaze the pan, mixing with the savoury drippings left behind. The result is a delicious, elegant dish that’s simple enough to make regularly and sure to impress.
Ingredients:
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8 (1/2-inch-thick) lamb loin chops (about 2 pounds), fatty tips trimmed
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1 teaspoon kosher salt, plus more to taste
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1 teaspoon freshly ground black pepper, plus more to taste
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1 teaspoon dried thyme
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3 tablespoons extra-virgin olive oil
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10 small garlic cloves, halved
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3 tablespoons water
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2 tablespoons fresh lemon juice
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2 tablespoons chopped fresh parsley
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1 teaspoon crushed red pepper
