1-First Step: Prepare the lamb chops Pat 2 lbs lamb rib chops dry with paper towels. Slice into 3/4-1 inch thick portions from a Frenched rack (8 count). Dry surface ensures crispy crust. Let sit 30 min at room temp for even cooking.

2-Second Step: Mix the marinade Press 5 plump garlic cloves. Combine with 3 Tbsp olive oil, 2 Tbsp fresh parsley (or 2 tsp dried), 2 tsp hot sauce, 1 tsp sea salt, 1 tsp ground black pepper, and 1/4 tsp dried thyme. Stir into paste. Rub evenly over chops. For vegan adapt, use on mushrooms.

3-Third Step: Marinate the chops Place in covered dish. Marinate 1 hour at room temp or overnight in fridge. Longer marinate deepens flavor. Remove 30 min before cooking to reach room temp. This step tenderizes and boosts taste for all eaters.

4-Fourth Step: Heat the skillet Heat cast iron skillet over high heat. Add 1 Tbsp olive oil. Wait until shimmering. Use light olive oil to avoid smoke. Hot pan sears fast for crust.

5-Fifth Step: Sear the lamb chops Sear chops in batches, 2-4 min per side to desired doneness. Avoid crowding. Use instant read thermometer: pull 5F below target. Rare 125-130F, med-rare 130-135F, med 140-145F (USDA safe 145F), med-well 155-160F, well 160-165F. Best at medium for tenderness.

6-Sixth Step: Rest the chops Transfer to plate, tent with foil 5 min. Juices settle for moist results. Perfect for party hosts plating ahead.

7-Final Step: Make the pan sauce and serve Leave 1-2 Tbsp oil and drippings in skillet. Add 1/2 cup chicken or beef stock (veg for low-cal). Simmer 2 min. Off heat, swirl in 2 Tbsp softened unsalted butter. Spoon over chops. Garnish with parsley. Serve with roasted potatoes or [banana bread](https://goldrecipe.net/banana-bread/) slices for contrast. Enjoy hot!