During chilly weather, you don’t have to rely on takeouts. What your body truly desires is a comforting homemade meal. Give this recipe a try.
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Author: Olivia Ribas
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:41x
Category:Lamb
Method:One pan
Cuisine:South African
Ingredients
Scale
5 lamb loin chops
kosher salt and freshly ground black pepper
2 tablespoons grass-fed butter — melted use ghee if you’re doing whole 30
3 cloves garlic minced
1 teaspoon fresh thyme chopped
Instructions
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 of 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. Enjoy!
Notes
You can use another type of skillet if you don’t have a cast iron skillet, but it should be a large skillet otherwise the lamb chops won’t get crispy.
Make sure to not move around the lamb chops too much as you sear them so they get a nice crust.
To store: Store leftover garlic butter lamb chops in an airtight container in the fridge for up to 3 days.
To reheat: You can reheat leftover lamb chops on the stove or in the microwave.
To freeze: You can freeze cooked lamb chops in an airtight bag for up to 3 months.
