Ingredients

• 1.5 lbs Lamb loin chops
• 1 large bunch Fresh thyme sprigs
• 4 Garlic cloves
• 2 tbsp Olive oil
• 1 to taste Salt
• 1 to taste Black pepper
• 1 medium, minced Shallot
• 0.5 cup Dry white wine or chicken broth
• 1 tbsp Unsalted butter
• 0.5 Lemon
• 1 tsp Dijon mustard

Instructions

1. 1

   Pat the lamb loin chops dry with paper towels. Season generously on both sides with salt and freshly ground black pepper, then rub lightly with Dijon mustard, if using.

2. 2

   Strip the leaves from about half of the thyme sprigs and set aside. Lightly crush the garlic cloves with the side of a knife.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the lamb chops and sear for 3-4 minutes per side until deeply golden brown.

4. 4

   Reduce heat to medium. Add the minced shallot, crushed garlic, and the remaining whole thyme sprigs to the skillet. Continue to cook, turning the chops occasionally, for another 5-7 minutes, or until desired doneness (medium-rare is typically 125-130°F/52-54°C). Baste the chops with the pan juices as they cook.

5. 5

   Remove the lamb chops from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and moist lamb.

6. 6

   While the lamb rests, return the skillet to medium heat. Add the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce slightly.

7. 7

   Stir in the unsalted butter, the reserved stripped thyme leaves, and the zest and juice from half a lemon. Taste and adjust seasoning as needed.

8. 8

   Slice the rested lamb chops if desired, or serve whole. Drizzle generously with the pan sauce and garnish with fresh thyme sprigs. Serve immediately with your favorite side dishes.