Prepare the Chops: Remove the lamb loin chops from the refrigerator 20-30 minutes before cooking. Pat them dry and season generously with salt and black pepper for enhanced flavor.

Heat the Skillet: Preheat a cast iron skillet over medium-high heat. Once hot, place the lamb chops fat-side down and sear until the fat crisps, approximately 5 minutes for optimal texture.

Sear Both Sides: Lay the chops flat in the skillet and continue searing until a deep golden brown forms, about 3 minutes on each side.

Make the Butter Sauce: Reduce the heat to medium-low. Spoon off excess fat from the skillet, then add unsalted butter, minced garlic, and thyme. Let it melt and mingle to create a flavorful sauce.

Baste the Chops: Baste the lamb chops with the buttery mixture for about a minute to add moisture and infuse flavor.

Rest and Serve: Remove the skillet from heat and let the lamb chops rest briefly. Serve them with garlic butter sauce drizzled on top.