Garlic Herb Lamb Chops with Lemon Butter Sauce 

Ingredients:

8 lamb chops (frenched, about 1-inch thick)
3 tbsp olive oil
4 garlic cloves, minced
1 tsp salt
1 tsp cracked black pepper
1 tsp smoked paprika
2 tbsp fresh rosemary, chopped
2 tbsp fresh parsley, chopped (plus extra for garnish)
1 tsp thyme leaves
For the Lemon Butter Sauce:

4 tbsp unsalted butter
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 garlic clove, minced
1/2 tsp honey (optional)
Instructions:

Marinate the Lamb:

In a large bowl, mix olive oil, garlic, salt, black pepper, paprika, rosemary, parsley, and thyme. Rub the marinade generously over the lamb chops. Cover and let marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
Cook the Lamb Chops:

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Sear the lamb chops for 3–4 minutes on each side for medium-rare, or adjust to your desired doneness. Remove from the pan and let rest for 5 minutes.
Prepare the Lemon Butter Sauce:

In the same pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in lemon juice, zest, and honey (if using). Simmer for 1–2 minutes until slightly thickened.
Serve:

Arrange the lamb chops on a platter. Drizzle with the lemon butter sauce and garnish with fresh parsley. Serve with a lemon wedge on the side.
Perfect with roasted vegetables or creamy mashed potatoes for a complete feast!