A quick and simple pan seared recipe, these lamb chops are a delicious and healthy option for dinner in just 20 minutes! You will find grass-fed lamb chops (and many other lamb cuts) from CATHIS Farm, and green garlic from Cool Springs Farm at the market this week!
- 5 lamb loin chops
- kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon fresh thyme chopped
Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
Heat a dry 12-inch cast iron skillet over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.
Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.
Then add 2 tablespoons of butter, the garlic, and thyme.
Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!