▢ 5 lamb loin chops
▢ kosher salt and freshly ground black pepper
▢ 2 tablespoons grass-fed butter — melted use ghee if you’re doing whole30
▢ 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 off butter (or ghee), 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.