dinner · everyday
Roast lamb chops with shallot and thyme jus
Chops are browned, finished in the oven, then a quick pan sauce of shallot, thyme and stock is swirled with butter. Elegant and ready in half an hour.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 425°F (220°C). Season the chops with salt and brown both sides in oil in an oven-safe skillet.
-
2
Roast until the center reaches 145°F (63°C), checking early if the chops are thin. Move to a plate and rest for at least 3 minutes.
-
3
In the same skillet, soften the shallot, then add the thyme and stock and reduce by half.
-
4
Remove the thyme, swirl in the butter and spoon the jus over the chops.
