Seared Lamb Ribs

• 4 lamb rib chops
• Kosher salt
• Freshly ground pepper
• 1 Tbsp. Dijon Mustard
• 0.5 tsp. minced ginger
• 0.25 tsp. dried thyme (or 1 tsp. fresh)
• 2 Tbsp. olive oil
• 1 Tbsp. unsalted butter

Mix together 1 Tbsp. of the olive oil with the mustard, thyme, and ginger. Salt and pepper the rib chops and rub the mixture in.

Place a large sauté pan over medium heat, add the other Tbsp. of olive oil and the butter. When the butter is foaming, add the chops and sear them without moving them around for three minutes. If they're not nicely browned by this point, you didn't let the pan get hot enough.

Flip the chops over and sear the other side for 2–3 minutes. They should now have a nice dark brown exterior, but will be medium-rare on the inside.

Serve on warmed plates with a green vegetable or salad.