Step 1: Trim 30g of lamb fat from the loin chops or use separate lamb fat. Dice the lamb fat into small, uniform pieces. Pat the lamb loin chops dry with paper towels and season generously on all sides with 1.5g salt and 0.5g black pepper.

Step 2: Heat a cast-iron skillet over medium-high heat. Add the diced lamb fat and render for 5-7 minutes, stirring occasionally, until the fat has melted and the cracklings are crispy. Remove the cracklings with a slotted spoon and set aside. Leave the rendered lamb fat in the skillet.

Step 3: Increase the heat to high until the fat in the skillet begins to shimmer. Carefully place the seasoned lamb loin chops in the hot fat. Sear for precisely 3 minutes per side for a perfect crust and medium-rare doneness. For medium, sear for 4 minutes per side. Do not overcrowd the pan.

Step 4: Reduce the heat to medium-low. Using a spoon, continuously baste the lamb chops with the rendered lamb fat from the pan for an additional 4-6 minutes, ensuring even cooking and enhanced flavor. Use a meat thermometer to confirm internal temperature: 57-60°C for medium-rare, 60-63°C for medium.

Step 5: Remove the lamb chops from the skillet and place them on a cutting board to rest for 5 minutes. While resting, return the skillet with the remaining lamb fat and pan drippings to medium heat. Add 50ml of water or plain beef broth (if using, ensure it's carnivore-compliant without additives) and vigorously scrape the bottom of the pan with a wooden spoon to deglaze, incorporating all the flavorful browned bits. Reduce this liquid for 2-3 minutes until it forms a slightly thickened, intensely flavored reduction. Season with remaining 0.5g salt and 0.5g black pepper.