Lamb Chops with Lemon-Thyme Sauce

Steps

1. Strip fresh thyme leaves from sprigs. Mix with salt and black pepper.
2. Season lamb shoulder chops with the salt, pepper, and thyme mixture. Pat in and let dry marinade 5-10 minutes.
3. Heat butter and olive oil in a large cast iron skillet over medium-low until butter melts, then raise to medium-high.
4. Sear lamb chops 2 minutes per side until internal temperature reaches 145°F.
5. Remove chops, loosely tent with foil and let rest.
6. In the same skillet over medium heat, add sliced shallots and smashed garlic to the lamb drippings and fond. Cook until translucent.
7. Add thyme sprigs and broth. Scrape up fond and let sauce cook down.
8. Squeeze in fresh lemon juice. Stir.
9. Add remaining butter and lemon zest. Stir to create a buttery sauce.
10. Turn off heat, let sauce settle, then spoon over lamb chops.
11. Serve with mashed potatoes.