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Lamb Chops with Mustard Thyme Sauce
Ash Tyrrell

Lamb Chops with Mustard Thyme Sauce Recipe

I can't wait to tell you about the incredible lamb chops I just made! These chops are absolutely divine, tender, and bursting with flavor, thanks to a creamy mustard thyme sauce that's out of this world.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – for tenderizing the meat and infusing it with richness.
  • 2 tablespoons lemon juice – adds brightness and helps break down the fibers for tenderness.
  • 0.4 oz fresh thyme – its earthy flavor pairs perfectly with lamb.
  • ¼ teaspoon cracked black pepper – enhances the lamb's natural taste.
  • ¼ teaspoon sea salt – elevates all flavors in the marinade.
  • 3 garlic cloves minced – the ultimate flavor-booster for marinating.
  • 1 tablespoon olive oil – used for searing the lamb to perfection.
  • 4 lamb chops – select fresh cuts with good marbling for juicy results.
  • 1 cup wine red or white – red for depth, white for brightness; use your favorite.
  • ¼ cup Dijon mustard – adds tanginess and brings the sauce to life.
  • 1 clove garlic minced – intensifies the sauce's savory notes.
  • Fresh thyme sprigs – a final herbaceous touch for aroma and flavor.
  • 2 tablespoons heavy cream optional – for a silky texture.

Method
 

  1. Start by preparing the marinade. Combine olive oil, lemon juice, thyme, garlic, salt, and pepper in a mixing bowl. Stir until everything is well-blended. Lay the lamb chops on a plate and pour the marinade evenly over them, ensuring all sides are coated. Leave the meat to soak up the flavors for at least 30 minutes at room temperature.
  2. Heat olive oil in your skillet over medium heat until shimmering. Gently shake off any excess marinade from the lamb chops and place them in the hot pan. Sear each side for 4 minutes to lock in the juices and create a golden crust. Remove the chops from the skillet and set them aside.
  3. Using the same skillet, add wine and minced garlic. Bring the mixture to a boil to deglaze the pan, allowing the wine to reduce by half. Stir in Dijon mustard and fresh thyme, whisking to incorporate everything. For a creamier sauce, add heavy cream and mix thoroughly.
  4. Return the seared lamb chops to the skillet, spooning the sauce over each piece. Lower the heat and simmer for 2-3 minutes, letting the flavors meld together. Make sure the lamb is cooked to your preferred doneness before serving.

Notes

  • Use fresh thyme whenever possible for its unmatched flavor.
  • Marinate the lamb overnight for even more pronounced flavors.
  • Deglaze the skillet thoroughly when making the sauce to include all the caramelized bits from the lamb.
  • If the sauce tastes too tangy, balance it with a teaspoon of sugar or a dash of cream.
  • Always rest the lamb chops for a few minutes after cooking to retain their juices.