Step 1: Pat Halal lamb loin chops completely dry. Season generously with salt. Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot (2-3 minutes).

Step 2: Add 10g of ghee to the hot skillet. Once shimmering, carefully place the lamb chops in the pan. Sear for 4-5 minutes per side for medium-rare, or until a deep golden-brown crust forms. Do not overcrowd the pan. For even cooking, ensure consistent heat.

Step 3: While lamb cooks, prepare the clarified butter emulsion. In a small saucepan, gently warm the remaining 5g of ghee over very low heat until just melted. In a separate small saucepan, warm the Halal beef bone broth until just hot, but not boiling. This is crucial for emulsion stability.

Step 4: Once the lamb chops are seared to your desired doneness, remove them from the skillet and transfer to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. Resting is essential for juicy lamb.

Step 5: While lamb rests, create the emulsion. Pour the warm beef bone broth into a heatproof bowl. Slowly, in a very thin stream, whisk the melted warm ghee into the bone broth. Whisk continuously and vigorously until the mixture emulsifies into a smooth, creamy sauce. If it breaks, stop adding ghee and whisk rapidly until it comes back together, then continue slowly. This step requires precise temperature control and continuous whisking (approx. 4-5 minutes).