Thyme Lamb Chops

From Redbook

The time-honored blend of garlic and thyme adds zest and zing to these fast, pan-grilled lamb chops.

• 4  (4 ounce) bone-in center-cut loin lamb chops, (1 1⁄2-inches thick)
• 1/2 tablespoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) canola oil
• 2 tablespoon(s) unsalted butter
• 1 clove(s) garlic, finely chopped
• 1 teaspoon(s) fresh thyme, chopped

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Directions

1. Sprinkle lamb with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add lamb and cook 3 minutes per side, or until well browned. Reduce heat to medium; add butter, garlic, and thyme. Cook, turning lamb occasionally, for 3 minutes, or until instant-read thermometer inserted in side of each chop registers 130 degrees F. Remove skillet from the heat; cover chops loosely with foil and let stand 5 minutes. Serve with melted herb butter.

Reprinted with permission of Hearst Communications, Inc.