These easy lamb chops are rubbed with fresh thyme, seared in a hot skillet, and topped with a decadent (and oh-so-simple!) pan sauce flavored with dry white wine, a squeeze of lemon juice, and a knob of butter.
• Prep time: 8 minutes
• Cook time: 12 minutes
• Yield: Serves 4 (2 chops per person)
• 8 lamb loin chops
• 3/4 tsp kosher salt, divided
• 1 large garlic clove, smashed
• 1 small shallot, finely chopped
• 1 tbsp finely grated lemon zest
• 4 tbsps unsalted butter, divided
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp freshly ground black pepper
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 tbsp chopped fresh thyme leaves, plus 1 large sprig
- Season the lamb - Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
- Cook the lamb - Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
- Turn the lamb - Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
- Transfer to a plate - Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
- Cook the shallot, garlic and thyme - Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
- Deglaze the pan - Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
- Finish the sauce - Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
• Make ahead: Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Cook lamb chops: To cook 4 (1-inch-thick) lamb blade or sirloin chops, season the chops as instructed above. Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.
This great family recipe is thanks to The Kitchn at https://www.thekitchn.com/how-to-make-lamb-chops-266458