Lamb Chops with Mustard Sauce
These easy and quick Lamb Chops with Mustard-Thyme Sauce make an amazing family favorite dinner!
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.4 oz thyme fresh
- ¼ teaspoon black pepper cracked
- ¼ teaspoon sea salt
- 3 cloves garlic minced
- Lamb Chops
- 1 tablespoon olive oil
- 4 lamb chops
- 1 cup white wine or red wine
- ⅓ cup Dijon mustard
- fresh thyme
- 1 clove garlic minced
- 2 tablespoons heavy cream
- How to marinate lamb chops:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- How to sear lamb chops:
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- How to make the sauce for lamb:
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add 2 tablespoons of heavy cream. It's optional but it might be good for mellowing the strong flavors! Taste the sauce and add another tablespoon or two of cream, if desired.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
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