LAMB LOIN CHOPS

I love using lamb loin chops because they look like mini T-bone steaks with both the loin and filet as part of the lamb chop.

Lamb Loin Chops

Serves 2  

Ingredients

• 4 Lamb Loin Chops, about 1 inch thick

• ½ Tsp Garlic Powder

• ½ Tsp Lemon Pepper

• ½ Tsp Seasoned Salt

• ¼ Tsp Ground Black Pepper

• 2 Tbsp Grapeseed Oil

• 1 medium Shallot, diced

• 2 Sprigs of Fresh Thyme, plus some for garnish

• 1 Garlic Clove, Minced

• ½ c White Wine (use what you like to drink)

• 1 Tsp Fresh Lemon Juice

• 1 Tsp Dijon Mustard

• 2 Tbsp Salted Butter

• 2 Tbsp Heavy Cream

• ¼ Tsp Coarse Kosher Salt 

Directions

1. Add the seasoned salt, pepper, lemon pepper and garlic powder to a small bowl.

2. Season the chops with the salt mixture on both sides.

3. Let the lamb chops sit for 15 minutes at room temperature.

4. Add the grapeseed oil to a cast iron pan or skillet over medium high heat.

5. Add the lamb chops to the pan and cook for 3-4 minutes until you have a nice sear.  Flip the chops over for another 3-4  minutes or until a meat thermometer registers 145°F for medium-rare (always insert the thermometer into the thickest part of the meat).

6. Transfer the chops to a plate and cover with foil and set aside.

7. Remove the grease leaving about 2 tbsp in the pan.  Turn the heat down to medium low and add the shallot and thyme sprig and cook for about 1 minute.

8. Add the garlic and cook for 30 seconds.

9. Deglaze the pan with white wine, lemon juice and dijon mustard. Scraping up all the little brown yummy bits. Remove thyme sprigs.

10. Add the butter one tbsp at a time until each one melts, this will thicken the sauce.

11. Stir in the heavy cream, add ¼ Tsp salt.

12. Pour the sauce over the lamb chops, garnish wth fresh thyme sprigs. Serve immediately with your favorite sides.