Lamb Chops With Mustard-Thyme Sauce
Tender, juicy lamb chops are pan-seared and drizzled with a rich mustard-thyme sauce for a simple yet elegant dinner that’s full of bold, savory flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings (or double for 4)
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French-Inspired, American
- Diet: Gluten Free
Ingredients
For the Lamb Chops:
4 lamb rib or loin chops
Salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
For the Mustard-Thyme Sauce:
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
Instructions
Season the Lamb: Pat lamb chops dry and season both sides with salt and pepper.
Sear the Lamb: In a skillet over medium-high heat, heat olive oil and butter. Sear lamb chops for 3–4 minutes per side for medium-rare (adjust for preferred doneness). Transfer to a plate and tent with foil.
Make the Sauce: Reduce heat to medium. In the same skillet, add cream, Dijon mustard, whole grain mustard (if using), thyme, and lemon juice. Stir well and simmer for 2–3 minutes, or until slightly thickened. Season to taste with salt and pepper.
Serve: Spoon mustard-thyme sauce over the lamb chops. Garnish with additional thyme if desired. Serve immediately.
Notes
Let lamb rest for 5 minutes before serving to retain juices.
Pairs beautifully with roasted vegetables, mashed potatoes, or a green salad.
Substitute crème fraîche or Greek yogurt for a tangier sauce.
Use fresh rosemary instead of thyme for a bolder herb flavor.
Find it online: https://allrecipesmade.com/lamb-chops-with-mustard-thyme-sauce/
