Lamb Chops with Garlic Lemon Sauce

From Food and Wine


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 lengthwise
3 tablespoons chicken or beef broth (or better than bouillon to taste)
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. 
2. In a very large skillet, heat the olive oil until shimmering. 
3. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. 
4. Add garlic and turn the chops and cook until browned, about 2 minutes. Continue to brown remaining sides until chops are cooked to your liking. 
5. Transfer the chops to plates, leaving the garlic in the skillet.
6. Add the broth, lemon juice, parsley and crushed red pepper to the pan
7. Scrape browned bits stuck to the bottom and smash some of the garlic.  Cook 1 minute.
8. Pour the garlic and pan sauce over the lamb chops and serve immediately.