Remove defrosted lamb chops from refrigerator. Massage chopped thyme and ½ tsp salt and pepper into meat. Set lamb chops aside at room temp for 5 mins
Melt 2 tbsp of butter in 12-inch skillet over medium-high heat
Add lamb chops to skillet and cook until rich, brown crust forms on bottom (4-6 mins)
Flip lamb chops and cook for a further 4-6 mins until internal temp reaches 63°C (145°F)
Transfer lamb chops to plate and cover with aluminum foil
Pour off all but 2 tbsp of the rendered fat from skillet
Reduce heat to medium. Add shallot, garlic and thyme sprig to skillet and cook until shallot softens and begins to brown (1 min)
Deglaze pan with white wine or chicken broth and lemon juice, scraping any brown bits from bottom of pan
Cook until reduced by half (1-2 mins). Stir in lemon zest, remaining salt and 2 tbsp butter
Continue to cook until butter melts and sauce thickens slightly (1 min). Taste and season with more salt and pepper if needed
Pour sauce over lamb chops
Serve over rice, veggies or with your favourite side dish
