Juicy lamb chops perfectly pan roasted for a quick and easy, yet impressive, main dish.
Add the oil and preheat the pan to 425°F/ 225°C (high).
Generously season the lamb chops with kosher salt and black pepper.
Place the lamb chops in the pan and sear for 3-4 minutes or until the edges begin to roast.
Using a pair of tongs, carefully flip the lamb chops and cook for 2 minutes or until the edges begin to roast. While the lamb cooks, prepare a plate or tray lined with paper towels.
Using the tongs, turn the lamb chops onto their fatty side and add the garlic and thyme. Cook the lamb for 45 seconds to 1 minute, basting the chops with aromatic oil every 30 seconds.
Turn off the heat and transfer the lamb chops to a paper towel lined tray or plate. Rest the chops for 5 minutes before serving.
Sprinkle some fleur de sel over the chops and serve as desired.
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