Lamb Chops

Method

Pat the lamb chops dry with kitchen paper and season generously with sea salt and black pepper on both sides. Heat butter in a large heavy-bottomed pan over a high heat until foaming, then sear the chops for 2-3 minutes per side until golden brown. Reduce heat to medium, add thyme sprigs and crushed garlic cloves, then pour in the water or stock. Cover the pan and simmer gently for 8-10 minutes until the chops reach your desired doneness, turning once halfway through. Remove the chops to a warmed plate and strain the pan juices, which can be served as a simple sauce. Allow the meat to rest for 3-4 minutes before serving with the deglazed pan juices spooned over the top.