1-Thoroughly pat the 2 lbs lamb rib chops dry with paper towels, removing any bone fragments. Slice between ribs to separate chops into even portions about 3/4 to 1 inch thick.

2-In a measuring cup, stir together 5 plump garlic cloves (pressed), 4 tablespoons olive oil (divided), 2 tablespoons fresh parsley, 2 teaspoons red pepper sauce (if using), 1 teaspoon sea salt, 1 teaspoon black pepper, and 1/4 teaspoon dried thyme to make the marinade.

3-Place lamb chops in a non-reactive container and pour the marinade over them. Rub it evenly over the chops, cover, and refrigerate for at least 1 hour or overnight.

4-Remove chops from the refrigerator 30 minutes before cooking to let them reach room temperature.

5-Heat a skillet over high heat and add 1 tablespoon of the olive oil. Sear lamb chops for 2-4 minutes per side, depending on thickness and desired doneness. Cook in batches if needed.

6-Transfer cooked chops to a platter and tent with foil. Let them rest for 5 minutes.

7-To make the pan sauce, leave 1 to 2 tablespoons of oil in the pan along with drippings. Add 1/2 cup chicken stock or beef stock and simmer for 2 minutes. Turn off heat and swirl in 2 tablespoons unsalted butter, one at a time. Spoon sauce over lamb chops and garnish with parsley.