Garlic Pan-Fried Lamb Loin Chops

Juicy, tender lamb loin chops with a garlic pan sauce.



  • 8 Lamb Loin Chops
  • salt and pepper to season
  • dried thyme
  • 3 tbsp olive oil
  • 10 small cloves of garlic, halved
  • 3 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh parsley, minced
  • crushed chili


  1. Season the lamb chops with salt and pepper and lightly sprinkle dried thyme over them.
  2. In a large skillet, heat the oil, adding the chops and garlic.
  3. Cook over medium heat for about 3 minutes until the chops are brown on the bottom.
  4. Turn the chops and garlic and cook for another 2 minutes or so, until the meat is browned.
  5. Transfer the chops to plates, but leave the garlic in the skillet.
  6. Add the water, lemon juice, parsley and crushed chili to the pan and cook until sizzling, scraping up any brown bits. After about 1 minutes, pour the garlic sauce over the chops and serve.