This lamb chops recipe takes a time-consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!lamb chops with creamy mustard sauce in skillet

Are lamb chops a good source of protein?

Lamb is classified as a red meat and is the product of young sheep. It’s a great source of high-quality protein. I make lamb quite often for my family, like my Lemon Thyme Lamb Chops Recipe.

How long do you marinate lamb?

Leg of lamb is the most tender cut of lamb available. Therefore, it does not need much marinating.

However, lamb chops are most often from the rib, loin, or sirloin. Occasionally, they are also taken from the shoulder. These cuts of meat tend to be a little tougher, so marinating can help produce a tender end product. Lamb chops should be marinated for at least 30 minutes and up to two days.

However, do not marinate it for longer than 30 minutes at room temperature. If you plan to marinate it longer, place it in the refrigerator.

Marinating is a great solution for meal prep and will help you get an amazing lamb chop dinner on the table quickly. Prepare your marinade the night before, or even that morning. Then, allow the lamb to marinate all day in the refrigerator. When you are ready to cook, you will have a flavorful cut of meat to work with.

How do you cook lamb chops?

This lamb chops recipe doesn’t take nearly as long as you may think. Lamb chops can be a weeknight dinner since they only take a few minutes to cook. A few tips for the best lamb chops:

  • Bring the meat to room temperature first. It cooks better if it is not cold.
  • Cook over medium-high heat
  • Cook them in olive oil or other high-smoke-point oil
  • For medium-rare chops, cook for three and a half minutes.
  • Allow the meat to rest for 10-15 minutes after cooking, as it will take about four minutes to reach an internal temperature of 160°F. The lamb will continue to cook as it rests.

lamb sirloin chops cooking in pan

Lamb chops recipe substitutions

It’s easy to keep this recipe Whole30 or keto compliant with just a few simple substitutions. All you need to do is use yellow mustard instead of Dijon and chicken stock instead of white wine.

Other spices that go well with lamb include:

  • Cumin
  • Rosemary
  • Curry powder
  • Oregano
  • Mint

How long can you store cooked lamb?

If you have leftovers, store the lamb in a tightly sealed container for three to four days in the refrigerator. In the freezer, cooked lamb will last one to two months.

It’s best to reheat it in the oven at 350°F, just until it is warm. This will prevent it from drying out.

Other Lamb Recipes to Try:

Lamb Chops with Creamy Mustard Sauce

3.47 from 94 votes
Author: Olivia Ribas
Servings4 people
Prep Time10 minutes
Custom Time30 minutes
Cook Time12 minutes
Total Time52 minutes
This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!

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Ingredients  

Marinade

  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp thyme fresh
  • 1/4 teaspoon black pepper cracked
  • 1/4 teaspoon sea salt
  • 2 cloves garlic minced
  • 6 lamb chops

For the lamb chops

For the sauce

  • 1 cup white wine
  • 1/4 cup Dijon mustard
  • fresh thyme
  • 1 clove garlic minced

Instructions 

  • Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
  • Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
  • Let the lamb chops marinade for 30 minutes at room temperature.
  • In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
  • Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
  • Remove the lamb chops from the skillet and set aside.
  • Add wine to the same skillet and bring to boil.
  • Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It’s about 2-3 minutes.
  • Add back to the skillet the pan-seared lamb chops.
  • Simmer on low-medium heat for a minute or two.
  • Season the sauce with salt, cracked black pepper and fresh thyme.

Notes

  • Recipe slightly adapted from Julia’s Album blog.
  • When you pick your lamp chops, choose chops that are about an inch thick, with a fine grain and smooth fat.
  • Bring the cut of lamb to room temperature before you start cooking so they cook evenly. 
  • Make sure you marinate the lamb in the fridge if you are marinating it for over 30 minutes.
  • To store: Store leftover lamb chops in an airtight container in the fridge for up to 3 days.
  • To reheat: You can reheat leftovers on the stove or in the microwave. 
  • To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.

Nutrition

Serving: 1/4, Calories: 354kcal, Carbohydrates: 4g, Protein: 24g, Fat: 23g, Cholesterol: 81mg, Sodium: 554mg, Potassium: 95mg, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lamb Chops with mustard sauce
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.47 from 94 votes (92 ratings without comment)

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3 Comments

  1. Gayle Davis says:

    Can’t find the videos on any of these recipes. So disappointing.

  2. Cristie Brown says:

    My family loved this dish!!

    1. Olivia Ribas says:

      Happy to hear that!