INGREDIENTS 8 lamb chops (1 inch thick) 1 tablespoon chopped fresh thyme leaves, plus one large sprigs 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter, divided 1 small shallot, finely chopped 1 large garlic clove, smashed 1/2 cup dry white wine or low sodium chicken stock 1 teaspoon freshly squeezed lemon juice 1 tablespoon finely grated lemon zest PREPARATION Remove lamb chops from refrigerator and massage chopped thyme, 1/2 teaspoon salt and pepper into the meat. Set aside at room temperature for five minutes.

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