1-First Step: Pat the lamb chops dry and slice between ribs into 3/4 to 1 inch thick portions. Use 2 lbs lamb rib chops from a Frenched rack for a fancy look. This step takes seconds and ensures even cooking. Dry chops grab the marinade better.

2-Second Step: Mix the marinade with 5 plump garlic cloves pressed, 3 Tbsp olive oil, 2 Tbsp fresh parsley (or 2 tsp dried), 2 tsp red pepper sauce, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp dried thyme. Press garlic for max flavor. Stir in a bowl until smooth. This blend tenderizes and seasons perfectly.

3-Third Step: Rub the marinade all over the chops in a dish. Cover and refrigerate for 1 hour or overnight. Pull them out 30 minutes before cooking to reach room temp. Marinating locks in juices, my secret for family-pleasing meals. For dietary tweaks, skip red pepper sauce for milder taste.

4-Fourth Step: Heat a cast iron skillet over high heat with 1 Tbsp olive oil. Use light olive oil to cut smoke. Sear chops in batches, 2-4 minutes per side until desired doneness. Remove 5 degrees below target since temp rises while resting. Work in batches to avoid crowding. High heat gives that crust we love.

5-Fifth Step: Rest chops tented with foil for 5 minutes. This redistributes juices for tenderness. Do not skip, or they dry out.

6-Final Step: For the sauce, leave 1-2 Tbsp oil and drippings in the pan. Add 1/2 cup chicken or beef stock and simmer 2 minutes. Turn off heat, swirl in 2 Tbsp softened unsalted butter. Spoon over chops and garnish with more parsley. Serve hot. Pairs great with roasted potatoes or salads. Students and seniors find this quick sauce elevates any meal.