Name: Lamb Chops With Mustard-Thyme Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French-Inspired
Ingredients: 4 lamb rib or loin chops; Salt and black pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon whole grain mustard (optional for texture); 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme); 1 teaspoon lemon juice (optional, for brightness); Salt and pepper to taste

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Why You’ll Love This Recipe

I love how quickly this dish comes together with just a few quality ingredients. The lamb chops cook in minutes and the sauce is made right in the same pan, picking up all those flavorful browned bits. The balance between the tangy mustard and earthy thyme gives the sauce depth, while a touch of cream makes it velvety smooth. Whether I’m serving it with mashed potatoes or a light salad, it always feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lamb Chops

Lamb rib or loin chops
Olive oil
Salt and pepper
Garlic cloves, smashed
Fresh thyme sprigs

For The Mustard-Thyme Sauce

Dijon mustard
Heavy cream
Fresh thyme leaves
White wine or chicken broth
Butter (optional, for richness)

Directions

I start by seasoning the lamb chops generously with salt and pepper on both sides.
I heat olive oil in a heavy skillet over medium-high heat and add the smashed garlic and thyme sprigs to infuse the oil.
I sear the lamb chops for about 3–4 minutes per side, depending on thickness, until they develop a nice crust and are cooked to my desired doneness. I remove them and let them rest.
In the same pan, I pour in white wine or broth to deglaze, scraping up the browned bits. I whisk in Dijon mustard and fresh thyme.
I lower the heat, stir in cream, and simmer for a few minutes until the sauce thickens slightly. I finish with a little butter if I want it extra silky.
I plate the lamb chops and spoon the sauce over the top before serving.

Servings And Timing

This recipe makes 2 to 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, so I usually have it ready in under 30 minutes.

Variations

Sometimes I use whole grain mustard for a slightly different texture and flavor. I’ve also made this sauce with rosemary or tarragon when I want a twist. For extra richness, I stir in a touch of crème fraîche or finish with a squeeze of lemon juice for brightness.

Storage/Reheating

Leftover lamb chops and sauce can be stored in an airtight container in the fridge for up to 3 days. I reheat them gently in a skillet over low heat or in the oven at 300°F until warmed through. I avoid microwaving, which can overcook the lamb.

FAQs

What Cut Of Lamb Works Best?

I usually use rib chops or loin chops—they’re tender and quick to cook. I ask the butcher to French them for a nice presentation.

Can I Use Dried Thyme?

Yes, I’ve used dried thyme in a pinch. I use about 1/3 of the amount of fresh thyme since it’s more concentrated.

What Can I Substitute For Cream?

If I want a lighter sauce, I use half-and-half or even plain Greek yogurt (added off heat to avoid curdling).

Can I Make The Sauce Ahead?

Yes, I’ve made the sauce earlier in the day and reheated it gently on the stovetop. I just whisk it well and adjust the consistency with a splash of broth if needed.

How Do I Know When The Lamb Is Done?

I use a meat thermometer—125°F for rare, 135°F for medium-rare, and 145°F for medium. I let the lamb rest for a few minutes before serving.

Conclusion

Lamb Chops With Mustard-Thyme Sauce are one of those meals that feel luxurious without being complicated. The seared chops paired with the creamy, tangy sauce are always a showstopper, whether I’m cooking for guests or just treating myself. With minimal prep and maximum flavor, this recipe always delivers.