Prep the Lamb Chops:
 Pat the lamb chops dry with paper towels, removing any bone fragments. Slice between the ribs to separate the chops into even pieces (¾ to 1-inch thick).

Make the Marinade:
 In a medium bowl, combine 3 tablespoons of olive oil with the garlic, parsley, rosemary, Tabasco, salt, and pepper. Mix well.

Marinate the Chops:
Place the lamb chops in a shallow dish or casserole. Pour the marinade over them and massage it into all sides, focusing on the meaty parts. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Bring to Room Temp: 
Remove chops from the fridge about 30 minutes before cooking to take the chill off.

Sear the Chops: 
Heat a large heavy skillet over high heat with 1 tablespoon of olive oil. Once hot, add the chops in a single layer (work in batches if needed). Sear for 3–4 minutes per side, depending on thickness and desired doneness (keep in mind the internal temp will rise about 5°F as it rests). Transfer to a plate, tent with foil, and let rest while you make the sauce.

Deglaze & Finish:
 Spoon out any burnt garlic or excess oil from the pan, but keep about 1–2 tablespoons of the drippings. Pour in the white wine (or stock) and let it simmer for 2 minutes, scraping up the brown bits. Turn off the heat and whisk in the butter, one tablespoon at a time, until smooth and glossy. Taste and season with salt and pepper if needed.

Serve It Up:
 Drizzle the warm sauce over the lamb chops, sprinkle with fresh parsley, and serve over buttery mashed potatoes, creamy polenta, or roasted veggies. Enjoy every bite.