1- Getting lamb chops just right starts with a few easy steps that build great flavor. Begin by taking the chops out of the fridge and rubbing them with chopped thyme, half the salt, and black pepper. Let them sit at room temperature for 5 minutes to help the seasonings stick.

2- Next, melt 2 tablespoons of butter in a skillet over medium-high heat and add the chops. Cook them until a brown crust forms, which takes about 4 to 6 minutes. Flip and cook until they reach 145 degrees Fahrenheit inside, another 4 to 6 minutes.

3- After cooking, move the chops to a plate and cover with foil. Pour off most of the fat from the skillet, then add shallot, garlic, and a thyme sprig. Cook until the shallot softens, about 1 minute, then pour in white wine or broth and lemon juice to deglaze.

4- Cook the liquid down by half, which takes 1 to 2 minutes, and stir in lemon zest, the rest of the salt, and more butter. Let it melt and thicken slightly before pouring over the chops. Serve right away for the best taste. For a similar technique with other meats, visit our garlic butter steak and potatoes recipe for inspiration.