Lamb Chops with Mustard-Thyme Sauce

These easy and quick Lamb Chops with Mustard-Thyme Sauce make an amazing family favorite dinner!  Creamy mustard sauce is made with garlic, Dijon mustard, red wine (or white wine), and fresh thyme.  Lamb chops are seared only for 10 minutes, until tender and juicy.

These pan-seared lamb chops can be cooked in a stainless steel skillet or in a cast iron pan.  The pan-searing process is very similar to these garlic lamb loin chops.  Your family will love the creamy and flavorful sauce texture and the savory flavor of lamb chops!

How long does it take to cook lamb chops?

• Heat 1 tablespoon of olive oil in stainless steel or cast iron skillet until hot.
• Pan sear 4 lamb chops for about 4 minutes on each side.
• Cover with the lid.  Remove from heat.
• Allow the lamb chops rest, covered, for about 5 more minutes.

What herbs go with lamb chops?

The best herbs for lamb are fresh herbs:

• Thyme
• Rosemary
• Parsley
• Sage

Seasoning for lamb chops

Lamb has such a distinctive strong flavor, it doesn’t need much seasoning.  Salt and pepper and some garlic usually will do.  If you want more flavor, try these seasonings:

• Cumin
• Coriander
• Rosemary
• Thyme
• Garlic
• Red Pepper Flakes
• Oregano
• Paprika
• Curry Powder
• Mint

Lamb Chop Marinade

• In a medium bowl, combine 2 tablespoons of olive oil, 2 tablespoons lemon juice, 0.4 oz fresh thyme, 1/4 teaspoon of cracked black pepper, 1/4 teaspoon sea salt, 4 garlic cloves, minced.   Mix.
• Arrange 4 lamb chops on a large plate.  Pour the marinade over the lamb chops.  Make sure that each side of lamb chops is coated with the marinade.
• Allow the lamb chops rest for 30 minutes in the marinade before cooking.

How to cook lamb chops

• Pat dry lamb chops with paper towels to get rid of extra moisture.
• Heat olive oil on medium heat in a large skillet until hot.
• Add lamb chops.
• Cook on medium heat about 4 minutes per side.
• Remove the lamb chops from the skillet.

How to make a sauce for lamb chops

• Add wine to the skillet and bring to boil.
• Add mustard and fresh thyme.
• Boil to reduce the sauce, until it thickens.
• Add back cooked lamb chops.
• Simmer on low-medium heat to heat them through.
• Make sure the lamb chops are cooked to medium.  If not, sear them more in the sauce, covered with the lid.  Keep off heat, covered, so that lamb chops cook through.  Spoon sauce over lamb chops and sprinkle more fresh thyme on top.

 

What to serve with lamb chops

• Roasted potatoes
• Sauteed spinach
• Roasted asparagus
• Oven-roasted broccoli
• Roasted butternut squash and Brussels Sprouts

Salads to serve with lamb

• Avocado salad
• Cilantro lime potato salad
• Pesto Mozzarella Salad with Avocado
• Greek Tortellini Salad
• Greek Pasta Salad

Pan-Seared Lamb Chops with Mustard-Thyme Sauce

Make the best and the easiest sauce for lamb chops!  This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper.  This savory Mediterranean dish will become a family favorite dinner!

Marinade

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 0.4 oz thyme (fresh)
• 1/4 teaspoon black pepper (cracked)
• 1/4 teaspoon sea salt
• 4 cloves garlic (minced)

Lamb Chops

• 1 tablespoon olive oil
• 4 lamb chops

Sauce

• 1 cup white wine (or red wine)
• 1/3 cup mustard
• fresh thyme

How to marinate lamb chops:

1. Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.

2. 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.

3. Let the lamb chops sit at room temperature in this marinade for 30 minutes.

How to sear lamb chops:

1. Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.

2. Cook on medium-high heat about 4 minutes on one side.  Then 4 minutes on medium heat on another side.

3. Remove the lamb chops from the skillet.

How to make the sauce for lamb:

1. Add wine to the same skillet and bring to boil.
2. Add mustard and fresh thyme.

3. Bring to boil and reduce the sauce, until it thickens.  It should take a couple of minutes

4. Add back the lamb chops.
5. Simmer on low-medium heat to heat them through.

6. 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. 

7. To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

 

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