This lollipop lamb chops recipe starts with a simple but flavorful spice rub made with garlic salt, pepper, brown sugar, and smoked paprika and ends with a smother in rich butter and fresh thyme leaves. It's easy and impressive!
To prepare the chops, rinse and pat dry with paper towels. Trim any fat or meat from the last 2-inches of the bone. This is why they are called lollipop lamb chops, so you have a handle to hold.
To create spice mixture, in a medium bowl, mix together garlic salt, black pepper, brown sugar, and paprika.
Season the lamb chops on both sides with the spice mixture. You may not use it all, reserve for later step.
Dredge seasoned chops in flour.
Heat olive oil in heavy bottomed skillet over medium heat until shimmering. Add chops to hot oil, being careful not to crowd.
Cook chops 3-4 minutes per side, you want the chops to be nice and brown. Add butter and thyme to the skillet, sprinkling thyme over the chops. Sprinkle more of the reserved seasoning over everything in the skillet.
Allow butter to melt, turning chops over again to cover in the butter mixture.
Notes
You can ask the butcher to trim the end of the chop bone for you if you prefer.
Be careful not to cook lamb chops too long or they will become tough.
Depending on how you enjoy your chops, you can cook them to an internal temperature of 120F for rare, 125F for medium-rare, 130F for medium, and 140-145F for well done. Use an instant-read thermometer inserted into the thickest part of the meat to read the correct temperature.