Step 1

Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.

Step 2

Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).

Step 3

Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.

Step 4

Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.

Step 5

Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.

Step 6

Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.

Step 7

Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.