Step 1: Pat the lamb chops dry with paper towels and season generously with salt on both sides. Prepare the clarified butter by gently melting butter over low heat and skimming off the milk solids, or use pre-made ghee.

Step 2: Heat a heavy-bottomed skillet or cast-iron pan over high heat until smoking. Add a small amount of rendered lamb fat (from trimming the chops) or ghee to the pan.

Step 3: Carefully place the lamb chops in the hot pan. Sear for 4-5 minutes per side for medium-rare, or longer for desired doneness, ensuring a deep, golden-brown crust develops. This requires managing heat precisely to avoid burning.

Step 4: Remove the lamb chops from the pan and set aside on a plate to rest, loosely tented with foil. Immediately add the beef broth to the hot pan, scraping up any browned bits from the bottom. Bring to a vigorous simmer and reduce the liquid by half, about 8-10 minutes, until it thickens slightly into a rich sauce. Stir in the clarified butter or ghee until incorporated.

Step 5: Pour the meat reduction over the rested lamb chops and serve immediately.