Tomithy was SUPER EXCITED that we were able to find a decent deal on lamb chops at the store the other day. I on the other hand….not so much. I have only cooked lamb a handful of times. It is one of those foods that intimidate me. Well, I don’t think I am going to allow it to intimidate me any more. Lamb chops are not hard to cook. They are actually a pretty fast main dish to cook. Plus, Tomithy finds the flavor to be a nice change! Let’s get started!
First start with mixing the marinade. Mix together the garlic, thyme, rosemary, salt, pepper, olive oil, and lemon together. Place the lamb chops in a dish or plastic bag and marinade the lamb from 1 hour -16 hours. If you are doing a fast marinade, you can leave the lamb chops covered on the counter for the hour. Any longer than one hour, place in the refrigerator to marinade. Before cooking, remove the lamb chops from the refrigerator 30 minutes before cooking. You want them to be closer to room temp before cooking. The lamb chops will have a more even cook this way.
Heat up some olive oil in a cast iron skillet. Cook the lamb chops on each side for roughly 3 minutes. You are shooting for an internal temperature of 130-140 degrees.
Remove the lamb chops and allow to rest.
In the same skillet add the chicken stock and allow it to cook down and get all those bits of flavor off the bottom of the skillet. Then add the 2 tb. butter and cook the sauce until it has reduced by half. Pour the sauce over the lamb chops.