1-First Step: Mise en place (Prep and trimming) Pat your lamb chops dry with paper towels. If you bought a Frenched rack of lamb, slice between ribs to separate into even portions about 3/4 to 1 inch thick. Drying the meat is important because moisture prevents a good crust. Gather the rest of the ingredients: pressed garlic, parsley, thyme, olive oil, sea salt, black pepper, and red pepper sauce if using. Soften the butter for the sauce and measure your stock.

2-Second Step: Make the garlic herb marinade In a measuring cup or small bowl, combine: * 5 pressed garlic cloves * 3 tablespoons olive oil * 2 tablespoons fresh parsley (or 2 teaspoons dried) * 2 teaspoons red pepper sauce (optional) * 1 teaspoon sea salt * 1 teaspoon freshly ground black pepper * 1/4 teaspoon dried thyme Stir until well mixed. This garlic and herb mixture will form the crust and infuse the lamb with flavor.

3-Third Step: Marinating the chops Place the lamb chops in a non-reactive container. Pour the garlic-herb mixture over the chops and rub it thoroughly on all sides so every surface is coated. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor. Tip: Remove chops from the refrigerator 30 minutes before cooking to let them come to room temperature. This helps the chops cook more evenly and achieve a uniform doneness.

4-Fourth Step: Searing the lamb Heat a large heavy skillet over high heat and add the remaining 1 tablespoon olive oil. When the oil is shimmering, add the lamb chops. Sear 2-4 minutes per side depending on thickness and desired doneness. For 3/4 to 1 inch chops, 2-3 minutes per side will often give medium-rare to medium; thicker loin chops may need an additional minute or two or a brief oven finish. Cook in batches if your pan is crowded; overcrowding will steam the meat instead of searing it.

5-Fifth Step: Resting and finishing Transfer seared chops to a platter and tent loosely with foil. Rest for 5 minutes so juices redistribute and the internal temperature rises slightly (about 5 degrees).

6-Final Step: Make the pan sauce and serve Leave 1-2 tablespoons of oil and pan drippings in the skillet. Add 1/2 cup chicken stock or beef stock to deglaze the pan, scraping browned bits for flavor. Let the stock simmer for about 2 minutes to reduce slightly. Remove the pan from heat and swirl in 2 tablespoons softened unsalted butter for a glossy finish. Spoon the sauce over the rested chops and garnish with extra fresh parsley.