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)

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Instructions

Step 1: Marinate the Lamb Chops

In a bowl, combine Dijon mustard, minced garlic, fresh thyme, olive oil, salt, and pepper to create the marinade.
Coat the lamb chops generously with the marinade, ensuring they are fully covered.
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

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

Heat a heavy-bottomed skillet over medium-high heat and add a little olive oil.
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

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 and your desired doneness.
For medium-rare, the internal temperature should reach 130-135°F (54-57°C).

Step 5: Prepare the Mustard-Thyme Sauce

While the lamb is baking, combine Dijon mustard, fresh thyme, and any pan drippings from searing the lamb in a small saucepan.
Simmer the sauce over low heat, stirring occasionally, until it thickens to your desired consistency.

Step 6: Baste the Lamb with Sauce

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

Once the lamb reaches your preferred doneness, remove the chops from the oven and allow them to rest for a few minutes.
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