8 lamb loin chops
3 tbsp extra-virgin olive oil
Pinch of thyme
10 garlic cloves, halved
3 tbsp water
2 tbsp fresh lemon juice
2 tbsp minced parsley
Pinch of crushed red pepper
Season chops with salt, pepper and thyme.
In a large skillet, heat olive oil and add garlic, stirring for 1 minute or until fragrant.
Add the lamb chops and cook until browned, about 3 minutes. Turn over chops and garlic and cook until browned, about 2 minutes longer.
Transfer chops to plates, leaving the garlic in skillet. Add water, lemon juice, parsley and crushed red pepper. Stir until sizzling, then pour garlic and juices over lamb chops and serve immediately with greens and potatoes.