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 Janet Mendel's homage to the village.  Visit our LAMB page to get your lamb chops today.


Ingredients

• Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
• Salt and freshly ground pepper
• Pinch of 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
• Pinch of crushed red pepper

How to make this recipe

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

2. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.


This recipe is with thanks to the Food and Wine Website http://www.foodandwine.com/recipes/lamb-chops-sizzled-garlic