Make the marinade by combining five crushed garlic cloves, three tablespoons of olive oil, two tablespoons of chopped parsley, and two teaspoons of Tabasco sauce.
Add one teaspoon of salt, one teaspoon of black pepper, and a quarter teaspoon of dried thyme to the marinade and mix well.
Use about 2 pounds of French-trimmed lamb loin, pat it dry with paper towels, and cut it into individual lamb chops.
Place the chops in a non-aluminum dish and coat them thoroughly with the marinade.
Cover and refrigerate for at least 6 hours and up to 18 hours to marinate.
Before cooking, let the lamb chops sit at room temperature for 30 minutes.
Heat a tablespoon of oil in a large heavy-bottomed or cast-iron skillet over high heat.
Add the lamb chops one at a time to the pan and sear the first side for 3 to 4 minutes.
Flip the chops and cook the other side for an additional 3 to 4 minutes until they reach your desired doneness.
Once nicely browned, transfer the chops to a serving plate and let them rest.