Lamb & veggies

Chef: Chris Vacca

Time: 45 min

Serves: 2-4 people



  • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed

  • Salt and freshly ground pepper

  • Fresh thyme

  • 3 Tbsp extra-virgin olive oil

  • 10 small garlic cloves, halved

  • 3 Tbsp water

  • 2 Tbsp fresh lemon juice

  • 2 Tbsp minced parsley

  • Pinch of crushed red pepper

  • Pomegranite seeds for garnish

  • Agramato {lemon oil}

  • Fresh rosemary


  1. Season the lamb with salt and pepper and sprinkle lightly with rosemary

    and thyme.

  2. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes.

  3. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

  4. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute.

  5. Pour the garlic and pan sauce over the lamb chops and serve immediately.