Serves 4
Author note: Fresh thyme can be substituted for one teaspoon dry thyme. If you would like to add heat to the sauce, add red pepper flakes with the butter, thyme and garlic. The cook time for the lamb may vary depending on the lamb chop thickness.
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoon salt
1/2 teaspoon pepper
2 to 2 1/2 lbs lamb loin chops
2 tablespoons unsalted butter
2 teaspoons fresh thyme
15 garlic cloves, halved
1/4 cup water
1 tablespoon red wine vinegar
Instructions
Evenly distribute 1 tablespoon olive oil, salt and pepper on both sides of the lamb chops. Set aside.
In a large skillet, add 1 tablespoon of olive oil. Warm over medium-high heat. Cooking in two batches, add half of the lamb to the skillet. Sear the lamb for 3 minutes per side, a total of 6 minutes, for medium-rare. For medium doneness, sear for 4 minutes per side. Remove the lamb and place onto a serving platter. Repeat with the searing instructions with the remaining lamb.
Reduce the heat to medium. Add the butter, thyme and garlic. Stirring constantly, cook for 2 minutes. Add the water and vinegar. Bring to a quick boil and simmer for 2 minutes.
Pour the sauce over the lamb chops and serve immediately.
