In a mixing bowl, combine the pressed garlic, 2 tablespoons of olive oil, fresh parsley, Tabasco sauce, sea salt, black pepper, and dried thyme. Mix well until all ingredients are fully incorporated.
Place the lamb chops in a large zip-top bag or shallow dish. Pour the marinade over the chops, ensuring each piece is well-coated. Seal the bag or cover the dish and let the lamb chops marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, remove the lamb chops from the marinade and shake off any excess. Carefully place the chops in the skillet, ensuring not to overcrowd the pan. Sear for about 3-4 minutes on each side, or until a golden-brown crust forms.
Once the lamb chops are seared, reduce the heat to medium and add the chicken or beef stock to the skillet. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. Add the softened butter and stir until melted and combined with the stock.
Cover the skillet and let the lamb chops simmer in the stock for an additional 5-7 minutes, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of around 145°F (63°C).
Once cooked, remove the lamb chops from the skillet and let them rest for a few minutes. Drizzle some of the pan sauce over the chops and garnish with additional fresh parsley. Serve warm and enjoy the culinary masterpiece you've created!
