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

Directions:

1. Remove the lamb 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.
2. Heat a dry 12-inch cast-iron skillet (or another large skillet) over medium-high heat. Place the chops in the skillet with the narrow fat side down. Use tongs to balance them and press them down to render the fat until it turns crisp and brown, about 5 minutes.
3. 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.
4. Reduce the heat to medium-low. Using a spoon, pour off most of the lamb fat, then add 2 tablespoons of butter (or ghee), minced garlic, and chopped thyme to the skillet. Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so.
5. Place the lamb chops in a serving dish and pour the butter sauce on top. Enjoy!

Recipe Notes:

• If you don’t have a cast-iron skillet, you can use another large skillet, but ensure it's large enough so the lamb chops can get crispy.
• Nutrition information provided is for 2 lamb chops.