Lamb Chops with Thyme and Garlic
Ingredients
- 520 gLamb chop (trimmed)
- 40 gSalted butter (in pieces)
- 2 tbspExtra virgin olive oil
- 4 pcGarlic (unpeeled)
- 4 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Pink, tender meat protected by a well-seared fat crust. The powerful aroma of burnt thyme and garlic cloves softening in frothy butter fills the kitchen.
- 1
Take the chops out of the fridge. Season generously with grey sea salt on both sides. Let them rest so the meat doesn't suffer thermal shock during cooking.
- 2
In a very hot pan with olive oil, start by searing the fat side of the chops. The fat should render and become crispy. Then, lay them down to brown the sides.
- 3
Add the salted butter, garlic cloves with their skin on, and thyme. When the butter foams and smells nutty, continuously baste the meat with a spoon. The meat should remain springy to the touch.
- 4
Remove the chops to a wire rack. Let them rest so the juices redistribute and the meat becomes uniformly pink. Pepper at the very last moment.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork; use tongs to keep the juices inside.
- Resting is as important as cooking to achieve meltingly tender meat.
- The unpeeled garlic turns into a sweet cream at the end; don't throw it away.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 2 days in the fridge, but the meat will lose its tenderness when reheated.
