Counter 04 · Lamb & Goat
Garlic Lamb Lollipops with Blistered Tomatoes
Frenched lamb chops seared in a hot skillet with smashed garlic and thyme butter, served with blistered cherry tomatoes and a sharp green chile for bite.
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Level
- Easy
Lollipop chops are the fastest way to put lamb on a weeknight table: one skillet, eight minutes, done. Because the bones are cleaned, the meat is essentially a small medallion, so the goal is a deep crust without losing the rosy center. Pat the chops very dry and do not crowd the pan, or they steam. Basting with garlic butter in the final minute adds flavor without burning the garlic. A charred green chile on the side cuts the richness better than any sauce.
Method
-
Pat the chops dry, season with kosher salt and pepper and let them sit at room temperature for 20 minutes.
-
Heat 1 tbsp oil in a 12-inch cast-iron skillet over high heat. Add the tomatoes and whole chiles and cook, shaking the pan, until the skins split and blacken in spots, 4 minutes. Transfer to a plate.
-
Add the remaining oil and heat until it shimmers. Sear half the chops 2 1/2 minutes without moving them, until a dark crust forms.
-
Flip, add half the butter, garlic and thyme, tilt the pan and spoon the foaming butter over the chops for 1 1/2 minutes, until they read 128 F.
-
Move the chops to a board and repeat with the second batch and remaining butter.
-
Rest the chops 4 minutes, then arrange with the tomatoes and chiles, spoon over a little garlic butter and finish with flaky salt.
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