Casanova’s Favorite 20-minute Lamb Chops
1 Casanova Rack of Lambs (8 lamb chops)
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
- Remove the Rack of Lamb from your refrigerator, and cut through the meat in-between each bone so that you have eight 1-inch thick lamb chops. Now massage thyme, ½ teaspoon of salt and ¼ teaspoon of pepper into the meat, allowing the chops to sit out for 5 minutes once finished to take the chill off.
- In a 12-inch skillet over medium-high heat, melt two tablespoons of butter and then add the lamb chops until a brown crust forms on the bottom. This should take between four to six minutes.
- Turn the lamb chops over in the pan and continue cooking them until a meat thermometer inserted into the thickest part of the meat reads 145 degrees Fahrenheit. This should take between four to six more minutes.
- Move the chops to a plate once they have reached the desired temperature and pour all but two tablespoons of juices over them. Cover the plate with aluminum foil.
- Place the pan back on the burner over medium heat, and cook shallot, garlic and thyme sprig in the juice until the shallot begins to brown. This should take about one minute.
- Add the wine or broth and lemon juice to the hot pan and scrape up any browned bits stuck to the bottom of the pan. Cook the liquid until only half of it remains. This should take one to two minutes.
- Stir lemon zest, remaining salt, and two tablespoons of butter into the liquid, continuing to cook until the butter melts and the sauce thickens. This should take about one minute. Season the sauce with more salt and pepper as desired, pour it over the lamb chops, and serve immediately.
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