Lamb Chops with Creamy Mustard Sauce
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!
Servings: 4 people
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
- 1 tablespoon olive oil
- 4 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.
Video
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