Instructions

In a bowl, mix crushed garlic with olive oil, parsley, chili paste, add salt, black ground pepper, and thyme. Thoroughly mix the mixture.

Rinse and dry lamb meat (rib with chops), cut into cutlets nicely around the bones. Place in a bowl and thoroughly coat each cutlet on each side with the prepared herb and spice mixture. Cover and let it rest in the refrigerator for at least 6 hours.

Heat a little oil in a pan and carefully place the rested cutlets. Fry for 3 to 5 minutes on each side. After about 4 minutes of frying on both sides, the meat will be cooked to medium quality. If you want it more well-done, put it in the oven for a few minutes (about 10).

Transfer the cooked meat to a plate and prepare the sauce. Pour beef or chicken broth into the pan drippings, stir, bring to a boil, and add butter. The butter will beautifully combine and soften the sauce, so we can pour it over the prepared cutlets. Top with some fresh herbs and serve.