Lacey’s Pantry: Lamb Chops

Total Time: 20 minutes
Servings: 6-8

• 8 lamb loin or rib chops (1-inch thick)
• 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 1 large garlic clove, smashed
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest


  1. Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes. To read more pick up a copy of the August 2019 NTFR issue. To subscribe call 940-872-5922.