Description
Lamb chops cooked with a savory mustard thyme sauce.
Ingredients
Scale
- 8 lamb chops (about 1 inch thick, bone-in)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic (minced)
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme (chopped, or 1 teaspoon dried thyme)
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon red wine vinegar (or white wine vinegar)
Instructions
- Pat the lamb chops dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the lamb chops to the skillet and sear for about 4-5 minutes on each side for medium-rare (internal temperature of 145°F or 63°C). Adjust cooking time based on your desired doneness.
- In the last minute of cooking, add the minced garlic to the skillet and sauté briefly until fragrant. Remove the lamb chops from the skillet and let them rest on a plate.
- In the same skillet, reduce the heat to medium and add the Dijon mustard, heavy cream, chopped thyme, honey (if using), and red wine vinegar.
- Whisk the sauce until well combined and heated through. Season with salt and pepper to taste.
- Allow the sauce to simmer for 2-3 minutes until slightly thickened.
- Arrange the lamb chops on a serving platter or individual plates.
- Spoon the mustard thyme sauce over the lamb chops.
- Garnish with additional fresh thyme if desired and serve immediately.
Notes
- This dish pairs well with roasted vegetables or mashed potatoes.
- Adjust the sweetness of the sauce by adding or omitting honey.
- For a spicier kick, add a dash of cayenne pepper to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 lamb chop with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lamb Chops, Mustard Sauce, Thyme