BEST EVER PAN FRIED LAMB CHOPS serves 4
8 (1 inch thick) lamb chops
1 tablespoon chopped FRESH thyme plus 2 sprigs
FRESH ground sea salt and rainbow pepper, to taste
4 tablespoons unsalted butter, divided
1 small shallot, FINELY chopped
2 LARGE garlic cloves, FINELY minced
1/2 cup dry white wine or homemade chicken bone broth
1 LARGE lemon, zested and juiced
- Massage lamb chops with chopped thyme and FRESH ground salt and pepper. Set aside at room temperature for 5-30 minutes.
- Melt 2 tablespoons of the butter in a LARGE (preferably cast iron) skillet over medium-high heat.
- Add the lamb chops and cook 4-6 minutes per side until a rich, brown crust forms on the bottom, cooking until an instant-read thermometer inserted into the thickest part of the meat registers 145°.
- Transfer chops to a platter and cover with aluminum foil to keep warm.
- Pour off all but 2 tablespoons of the rendered fat and reduce the heat to medium.
- Add the shallot, garlic, and thyme sprigs to the pan, cooking 1 minute until shallot softens and begins to brown.
- Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan, cooking 1-2 minutes until reduced by half.
- Stir in the lemon zest and 2 tablespoons butter.
- Cook until the butter melts and the sauce thickens slightly.
- Taste and season to taste.
- Pour the sauce over the lamb chops and serve immediately.
