- 7 lamb chops
- 5 garlic cloves halved
- 3 garlic cloves minced
- 3 tbsp dried thyme
- 3 tbsp dried oregano
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 1 tbsp crushed black pepper
- 1 tbsp pink Himalayan sea salt
- 1 cup beef, chicken or veggie broth
- 1/2 cup heavy cream
- 1 cup chopped parsely
- 1 tbsp crushed red pepper
- 3 tbsp olive oil
In a plate or bowl, combine the chopped garlic, thyme, oregano, garlic powder, onion powder, black pepper and sea salt. Press each side of the lamb chops into mixture, coating evenly. Place in refrigerator for 1 to 2 hours ahead of time.
In a large cast iron or other skillet, add olive oil and heat to hot. Add each piece of lamb chop, and garlic halves cooking for 6 minutes or so on each side. remove from pan. Add to pan broth and deglaze. Add Parsley , red pepper and cream. Taste and season if necessary. Place Lamb chops back in the pan, basting each piece with the pan sauce for an addition 2 minutes. Remove from pan and allow to sit for a minute. drizzle with pan reduction and garnish with garlic pieces from pan. Enjoy!
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