Lamb Chops with Thyme and Garlic

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.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 530
• Protein: 32 g
• Carbs: 2 g
• Fat: 44 g

Ingredients

• 520 g Lamb chop ( trimmed )
• 40 g Salted butter ( in pieces )
• 2 tbsp Extra virgin olive oil
• 4 piece Garlic ( unpeeled )
• 4 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Temper the meat

   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. Sear the fat

   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. Basting and aromatics

   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. Resting the meat

   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.

Chef's tips

• 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.

Storage

Consume immediately. Leftovers can be kept for 2 days in the fridge, but the meat will lose its tenderness when reheated.