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lamb chops with mustard thyme sauce
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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!
Course Main Course
Cuisine Mediterranean
Keyword how to cook lamb chops, pan-seared lamb chops, sauce for lamb chops
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 449kcal
Author Julia

Ingredients

Marinade

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 0.4 oz thyme fresh
  • ¼ teaspoon black pepper cracked
  • ¼ teaspoon sea salt
  • 3 cloves garlic minced

Lamb Chops

  • 1 tablespoon olive oil
  • 4 lamb chops

Sauce

  • 1 cup white wine or red wine
  • cup Dijon mustard
  • fresh thyme
  • 1 clove garlic minced

Instructions

How to marinate lamb chops:

  • Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
  • 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.
  • Let the lamb chops sit at room temperature in this marinade for 30 minutes.

How to sear lamb chops:

  • Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
  • Cook on medium-high heat about 4 minutes on one side.  Then 4 minutes on medium heat on another side.
  • Remove the lamb chops from the skillet.

How to make the sauce for lamb:

  • Add wine to the same skillet and bring to boil.
  • Add mustard, fresh thyme, and minced garlic.
  • Bring to boil and reduce the sauce, until it thickens.  It should take a couple of minutes.
  • Add back the pan-seared lamb chops.
  • Simmer on low-medium heat to heat them through.
  • Season the sauce with salt and cracked black pepper, if needed.
  • 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. 
  • To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

Nutrition

Calories: 449kcal | Carbohydrates: 4g | Protein: 43g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 484mg | Potassium: 633mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 8.7mg | Calcium: 53mg | Iron: 4.7mg