Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
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| Lamb Chops Recipe - foodtastify |
Ingredients:
Lamb loin or rib chop (1-inch thick) : 8 pieces
Shallot (small, chopped) : 1 piece
Garlic clove (large, smashed) : 1 piece
Thyme leaves (chopped) : 1 tablespoon
Kosher salt (divided) : ¾ teaspoon
Ground black pepper : ¼ teaspoon
Dry white wine or low-sodium chicken broth : ½ cup
Butter (unsalted, divided) 4 tablespoons
Lemon juice (squeezed) : 1 teaspoon
Lemon zest (grated) : 1 tablespoon
Salt : as per taste
Instructions:
Remove the lamb chops from the refrigerator and massage the chopped thyme, ½ teaspoon of salt and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
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.
Flip the lamb chops and continue to cook, 4 to 6 minutes more.
Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
Reduce the heat to medium. Add the shallots, garlic, and thyme leaves to the pan and cook until shallot softens and begins to brown, about 1 minute.
Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, ¼ 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.
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