When it comes to a dish that offers both bold flavors and tender meat, lamb chops with mustard-thyme sauce are hard to beat. This recipe brings together succulent lamb and a creamy, aromatic mustard sauce infused with the warmth of fresh thyme. It’s simple yet sophisticated, and will transform any meal into an unforgettable experience. Whether you’re entertaining guests or treating yourself to a gourmet dinner, this dish is bound to impress.
Why You’ll Love This Recipe
Lamb chops with mustard-thyme sauce combine the richness of tender lamb with the sharpness of Dijon mustard and the earthy aroma of thyme. The process of marinating the lamb in this tangy mustard and herb mixture ensures the meat is infused with deep flavor, while searing it locks in the juiciness. The final step—basting the lamb in a rich mustard-thyme sauce—adds another layer of flavor, creating a beautifully balanced, mouthwatering dish.
Not only is this recipe bursting with flavor, but the cooking method ensures a perfect combination of crispy exterior and succulent, tender meat. Add a drizzle of the luxurious sauce and a sprinkle of fresh thyme, and you’ve got a meal worthy of any celebration.
Ingredients
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Lamb Chops: Loin or rib chops work best for this recipe. Look for cuts with a good balance of meat and fat to ensure tenderness and flavor.
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Dijon Mustard: A high-quality Dijon mustard is the star of the sauce, offering a sharp, tangy kick that pairs perfectly with lamb.
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Fresh Thyme: The herb adds an aromatic, earthy element that enhances the richness of the lamb and the mustard sauce.
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Garlic: Freshly minced garlic infuses both the lamb marinade and the sauce with depth and flavor.
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Olive Oil: Used for marinating and searing the lamb chops, it helps to achieve that golden-brown crust.
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Salt and Pepper: Essential for seasoning, these will enhance the natural flavors of the lamb.
Tip: You can find all the ingredients in the recipe card for easy reference.
Instructions
Step 1: Marinate the Lamb Chops
Start by creating a marinade with Dijon mustard, minced garlic, fresh thyme, olive oil, salt, and pepper. Generously coat the lamb chops in the marinade, ensuring they are evenly covered. Let the lamb marinate for at least 2 hours (or overnight if you have time) in the refrigerator. This allows the flavors to penetrate the meat and guarantees a delicious result.
Step 2: Bring Lamb to Room Temperature
Take the lamb chops out of the refrigerator about 30 minutes before cooking. Allowing the meat to come to room temperature ensures even cooking and helps maintain the lamb’s natural juiciness.
Step 3: Sear the Lamb Chops
Heat a heavy-bottomed pan over medium-high heat and add a little olive oil. Once the pan is hot, carefully place the marinated lamb chops into the pan, searing them for about 2-3 minutes per side. This step locks in the juices and creates a beautiful, crispy exterior.
Step 4: Oven-Bake for Even Cooking
Preheat your oven to 400°F (200°C). After searing, transfer the lamb chops to the oven to finish cooking. Bake for about 5-7 minutes, depending on the thickness of the chops and your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Step 5: Prepare the Mustard-Thyme Sauce
While the lamb is baking, prepare the sauce. In a small saucepan, combine Dijon mustard, fresh thyme, and any pan drippings left from searing the lamb. Simmer the sauce over low heat, stirring occasionally, until it thickens to your desired consistency. The sauce should coat the back of a spoon and have a velvety texture.
Step 6: Baste the Lamb with Sauce
During the last few minutes of oven-baking, baste the lamb chops with the mustard-thyme sauce, allowing it to form a glossy coating over the meat. This step infuses the lamb with even more flavor.
Step 7: Plate and Serve
Once the lamb chops are cooked to your desired doneness, remove them from the oven and allow them to rest for a few minutes. Plate the lamb chops and generously drizzle them with the mustard-thyme sauce. Garnish with fresh thyme leaves and a sprinkle of sea salt for the perfect finishing touch. Serve immediately with complementary sides like roasted vegetables, mashed potatoes, or a fresh salad.
Notes & Variations
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Herb Variations: While fresh thyme works beautifully in this recipe, you can experiment with other herbs like rosemary or oregano for a slightly different flavor profile.
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Mustard Options: If you prefer a less sharp flavor, you can use whole grain mustard instead of Dijon for a more rustic, textured sauce.
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Grilling: If you prefer to grill your lamb chops, marinate and season the lamb as usual, then cook on a preheated grill over medium-high heat for about 4-5 minutes per side, finishing with the sauce.
Heating & Storage Information
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Storing Leftovers: Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, place the lamb chops in a skillet over low heat with a small amount of broth or water to keep them moist. Heat gently, covered, until warmed through. Alternatively, you can reheat them in the oven at 300°F (150°C) for about 10-15 minutes.
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Freezing: You can freeze the lamb chops if needed. Wrap them tightly in plastic wrap and foil, and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of lamb chop is best for this recipe?
Loin or rib chops are the best choices for this recipe as they are tender and flavorful. Loin chops have a mild flavor and are slightly leaner, while rib chops are known for their richness and tenderness.
Can I make the mustard-thyme sauce ahead of time?
Yes, you can prepare the sauce ahead of time. Simply refrigerate it in an airtight container and reheat it gently before serving.
How do I know when my lamb chops are cooked to the right doneness?
The best way to check is by using a meat thermometer. For medium-rare lamb chops, the internal temperature should be 130-135°F (54-57°C), while medium is 135-140°F (57-60°C).
Can I make this recipe on the grill?
Yes, you can grill the lamb chops instead of searing and baking them. Preheat the grill to medium-high heat and cook the lamb chops for about 4-5 minutes per side, basting with the mustard-thyme sauce during the last few minutes of grilling.
Conclusion
Lamb chops with mustard-thyme sauce offer a perfect balance of bold flavors and succulent tenderness. This dish is simple enough for a weeknight dinner yet sophisticated enough for a dinner party or special occasion. With its rich mustard sauce, fresh herbs, and perfectly seared lamb, it’s a meal that will leave your guests impressed and satisfied. Serve it with your favorite sides, and you’ve got a winning dish that is as elegant as it is delicious
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Lamb Chops with Mustard-Thyme Sauce
- Total Time: 20-30 minutes (not including marinating time)
- Yield: 4-6 people
- Diet: Gluten Free
Description
Looking for a dish that combines bold flavors with tender, juicy meat? Lamb Chops with Mustard-Thyme Sauce delivers just that. With succulent lamb chops marinated in a tangy Dijon mustard and thyme mixture, then seared and basted in a rich mustard-thyme sauce, this recipe elevates lamb to new heights. The sharpness of Dijon mustard complements the earthy aroma of fresh thyme, resulting in a perfect balance of flavors. Whether you’re entertaining guests or treating yourself to a gourmet dinner, this dish will impress every time.
Ingredients
Lamb Chops: 4-6 loin or rib chops (1 to 1.5 inches thick)
Dijon Mustard: 2 tablespoons (high-quality for the best flavor)
Fresh Thyme: 2 tablespoons, chopped (plus extra for garnish)
Garlic: 2-3 cloves, minced
Olive Oil: 2 tablespoons (for marinating and searing)
Salt and Freshly Ground Black Pepper: To taste
Pan Drippings: Leftover from searing the lamb chops (optional, for the sauce)
Instructions
Step 1: Marinate the Lamb Chops
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In a bowl, combine Dijon mustard, minced garlic, fresh thyme, olive oil, salt, and pepper to create the marinade.
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Coat the lamb chops generously with the marinade, ensuring they are fully covered.
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Let the lamb marinate in the refrigerator for at least 2 hours (overnight if possible) to allow the flavors to infuse the meat.
Step 2: Bring Lamb to Room Temperature
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About 30 minutes before cooking, remove the lamb chops from the refrigerator and allow them to come to room temperature. This helps the meat cook evenly.
Step 3: Sear the Lamb Chops
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Heat a heavy-bottomed skillet over medium-high heat and add a little olive oil.
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Once the pan is hot, sear the marinated lamb chops for 2-3 minutes per side until golden brown and crispy on the outside. This locks in the juices.
Step 4: Oven-Bake for Even Cooking
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Preheat your oven to 400°F (200°C).
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After searing, transfer the lamb chops to the oven to finish cooking. Bake for about 5-7 minutes, depending on the thickness and your desired doneness.
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For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
Step 5: Prepare the Mustard-Thyme Sauce
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While the lamb is baking, combine Dijon mustard, fresh thyme, and any pan drippings from searing the lamb in a small saucepan.
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Simmer the sauce over low heat, stirring occasionally, until it thickens to your desired consistency.
Step 6: Baste the Lamb with Sauce
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In the last 2-3 minutes of baking, baste the lamb chops with the mustard-thyme sauce to create a glossy coating on the meat.
Step 7: Plate and Serve
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Once the lamb reaches your preferred doneness, remove the chops from the oven and allow them to rest for a few minutes.
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Plate the lamb chops, drizzle with the mustard-thyme sauce, and garnish with fresh thyme leaves and a sprinkle of sea salt. Serve immediately with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Herb Variations: You can replace fresh thyme with rosemary or oregano for a different herbal flavor.
- Mustard Options: If you prefer a less sharp mustard flavor, opt for whole grain mustard instead of Dijon for a more rustic sauce with texture.
- Grilling Option: If you prefer grilling, marinate the lamb as directed and cook the chops over medium-high heat on the grill for 4-5 minutes per side. Baste with sauce during the last few minutes of grilling.
- Add a Creamy Twist: For a creamier sauce, add a splash of heavy cream to the mustard-thyme sauce while it’s simmering, creating a rich, velvety texture.
- Prep Time: 10 minutes
- marinating time: 2 hours (or overnight)
- Cook Time: 10-15 minutes
- Category: Main Dish
- Method: Pan-Seared Oven-Baked
- Cuisine: French-Inspired
