Step 1

In a small bowl, mix together 1 tablespoon thyme, paprika, salt, and pepper.

Step 2

Rub the lamb with the spice mixture. If you have the time, let lamb sit at room temperature for 40 minutes. If not, cook the seasoned lamb immediately.

Step 3

In a large skillet, heat the oil. Once hot, add the lamb in a single layer. If the pan isn't large enough, cook the lamb in batches. Do not overcrowd the pan or the meat will steam instead of sear.

Step 4

Cook for 4 minutes then flip and finish cooking until the internal temperature reaches an internal temperature of 145F, about another 4-6 minutes. Transfer the lamb to a plate and loosely cover with aluminum foil.

Step 5

Pour off all but 1 tablespoon of the fat left in the skillet. If you don't have enough fat, add some extra oil.

Step 6

Add the onion, garlic and the remaining 1 teaspoon thyme. Cook until the onion begins to brown, about 2-3 minutes.

Step 7

Add the broth and lemon juice. Using a wooden spoon, scrape up the brown bits left in the bottom of the pan. Cook until reduced by half, about 1 minute.

Step 8

Remove from the heat and stir in the lemon zest, butter, and any juices accumulated on the plate from the lamb. Taste and adjust for salt. Serve sauce with the lamb.