LET'S MAKE THIS RECIPE:
PRIMAVERA KITCHEN
Remove loin chops from the fridge 20 mins 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 cast iron skillet over a medium high heat. Place the chops narrow fat side down. 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 and 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!