Garlic Butter Lamb Chops

Ingredients:

• 5 lamb loin chops
• Kosher salt and freshly ground black pepper
• 2 tablespoons grass-fed butter (or ghee for Whole30)
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Take the lamb chops out of the refrigerator about 20-30 minutes before cooking to bring them to room temperature.
2. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season generously with salt and pepper.
3. Heat a large, dry cast-iron skillet over medium-high heat.
4. Stand the lamb chops on their narrow fat side in the skillet. Use tongs to hold them steady and press down so the fat renders and crisps up, about 5 minutes.
5. Once the fat is golden and melted, lay the chops flat on one side and cook for about 3 minutes until browned. Flip and cook the other side for another 3 minutes.
6. Reduce the heat to medium-low, then spoon out most of the rendered fat from the pan.
7. Add the butter (or ghee), minced garlic, and thyme to the skillet. Stir until the butter starts foaming, then baste the lamb chops by spooning the butter over them for about a minute.
8. Transfer the lamb chops to a serving dish and drizzle the garlic butter sauce on top. Serve immediately and enjoy!

Notes:

• If you don’t have a cast-iron skillet, use a large, heavy-bottomed skillet to ensure the lamb chops turn crispy.
• Nutritional information is based on two lamb chops.