Simple Pan-Seared Lamb Chops

Serves 2Prep 5 minutesCook 8–10 minutesGFPaleo

This is my favorite simple way to cook lamb chops. A hot pan, good salt, and a little thyme bring out the rich flavor of the lamb. Browning the edges adds extra depth and texture.

Ingredients

—4 small lamb loin chops
—½ teaspoon sea salt
—¼ teaspoon freshly ground black pepper
—½ teaspoon dried thyme (or a few fresh thyme leaves)
—1 tablespoon olive oil

Directions

1.Pat the lamb chops dry with a paper towel. Season both sides with salt, pepper, and thyme.
2.Heat a large skillet over medium-high heat and add the olive oil.
3.Place the lamb chops in the pan with a little space around each one.
4.Sear the first side until nicely browned, about 3–4 minutes.
5.Flip the chops and cook another 2–3 minutes on the second side.
6.Using tongs, hold the chops on their sides and brown the fat edges for about 30–60 seconds.
7.Transfer the lamb chops to a plate and let them rest for a few minutes before serving.

Notes

Use a pan large enough so the lamb chops have space around them. This allows them to brown properly instead of steaming. Lamb chops are best when slightly pink in the center.

Optional Pan Toss (Sweet Arugula)

After removing the lamb chops from the pan:

1.Add 2–3 chopped dates and a small handful of chopped pecans to the warm lamb fat.
2.Cook for about 1 minute, until fragrant.
3.Toss in a few handfuls of arugula and stir until it just wilts.
4.Transfer to a plate and finish with crumbled soft goat cheese.

Serve the lamb chops on top.