Go Back
Lamb Chops with Mustard Thyme Sauce Recipe
Ash Tyrrell

Lamb Chops with Mustard Thyme Sauce Recipe

The first time I made these lamb chops with mustard thyme sauce, I felt like a master chef in my very own kitchen. The juicy, tender meat paired with a zesty, herby sauce left me amazed by how gourmet it tasted.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 6 lamb chops
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Method
 

  1. Start by making the marinade. Combine Dijon mustard, fresh thyme, garlic, olive oil, salt, and pepper in a small bowl. Coat each lamb chop generously with this mixture. Allow them to marinate in the fridge for at least 2 hours. This allows the flavors to soak into the meat. If you're short on time, even a quick 30-minute marinade will add great taste!
  2. Take the lamb chops out of the fridge about 30 minutes before you’re ready to cook. This helps to ensure they cook evenly. There’s nothing worse than cold spots in a delicately cooked piece of meat!
  3. Heat oil in a large skillet over medium-high heat until shimmering. Add the lamb chops to the pan and sear for about 2-3 minutes per side. The goal here is to develop a deep, golden crust that seals in the juices and adds texture.
  4. Once seared, transfer the lamb chops to an oven-safe dish or leave them in the skillet if ovenproof. Bake in a preheated oven at 375°F (190°C) for roughly 10-12 minutes, or until they’re done to your liking. For medium-rare, aim for 135°F (57°C) at the thickest part.
  5. While the lamb chops bake, prepare the sauce. Combine Dijon mustard, fresh thyme leaves, a touch of olive oil, and black pepper in a small pan over low heat. Stir continuously until the sauce thickens a bit, creating a velvety coating perfect for drizzling.
  6. Once out of the oven, baste the lamb chops with a bit of the sauce for added flavor. Serve them hot with a generous drizzle of the remaining sauce, and enjoy the applause as everyone digs in!

Notes

  • Don’t skip the marinade: It injects the lamb with deep, rich flavor.
  • Use fresh, high-quality meat: It makes all the difference in tenderness and taste.
  • Invest in a meat thermometer: This removes guesswork and ensures perfectly cooked lamb.
  • Preheat the skillet well: A hot pan ensures a golden, caramelized crust.