While the chops rest, toss a handful of cherry tomatoes or sliced mushrooms into the hot skillet. They’ll cook in the pan drippings in about two minutes, turning into a ridiculously good side dish with zero extra effort.
Or just pour a splash of balsamic vinegar into the pan after removing the chops, swirl it around, and drizzle that over the meat. It’s like a secret weapon that makes you look like a pro.
And here’s a pro tip: if you’re nervous about doneness, buy a cheap instant-read thermometer. 130°F is medium-rare; 140°F is medium. No one wants well-done lamb—it’s like eating a leather shoe.
