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Ingredients
- 5 lamb loin chops
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons butter, melted (or ghee)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
Instructions
- Remove the lamb chops from the refrigerator 20–30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Heat a dry cast-iron skillet over medium-high heat. Place the chops fat-side down using tongs and press gently to render the fat for about 5 minutes.
- Lay the chops flat and cook for about 3 minutes on one side until browned, then flip and cook the other side.
- Reduce the heat to medium-low and carefully remove excess fat from the skillet.
- Add the melted butter, minced garlic, and chopped thyme. Stir until the butter begins to foam.
- Spoon the garlic butter over the lamb chops for about 1 minute.
- Transfer to a serving dish and pour the remaining butter sauce over the top. Serve immediately.
