Buttery, garlicky pan seared lamb chops deliver a restaurant caliber dish that is ready in minutes!
Season the lamb chops generously on both sides with kosher salt and pepper.
Heat a heavy bottomed skillet over high heat (I like cast iron). Add the butter and garlic to the pan.
Once the butter has melted, nestle the chops and into the pan and scatter with the thyme sprigs.
Sear the chops 2-4 mins per side (depending on the thickness of the chops), turning once. Baste the chops with the butter as they cook. Serve the chops, drizzled with the garlic butter.