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Why You’ll Love This Lamb Chops with Mustard Thyme Sauce Recipe

There are plenty of lamb recipes out there, but this Lamb Chops with Mustard Thyme Sauce Recipe stands out for a few key reasons:

Big flavor, minimal fuss
- The ingredients list is quite short, but each element is carefully chosen to build layers of flavor.
Fast enough for a weeknight, impressive enough for guests
- Once you’re prepped, the actual cook time is quick.
Flexible and forgiving
- You can swap herbs, adjust the sauce richness, and tweak the cooking method without losing the spirit of the dish.

The combination of pan-seared lamb chops and a Dijon mustard thyme sauce strikes that sweet spot between rustic and refined. The lamb gives you a satisfying depth and richness, while the mustard and thyme cut through with bright, aromatic notes that keep each bite balanced.

Ingredient List: Lamb Chops with Mustard Thyme Sauce Recipe

You can tweak amounts to match your serving size, but here’s a classic base for 4 servings:

For the Lamb Chops

8 lamb rib or loin chops (about 2.5–4 cm thick)
2 tablespoons olive oil
1 tablespoon butter (optional, for basting)
2–3 cloves garlic, lightly crushed
1–2 sprigs fresh thyme
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste

For the Mustard Thyme Sauce

2 tablespoons unsalted butter (divided)
1 small shallot, finely minced (or ¼ small onion)
2 cloves garlic, finely minced
120 ml (½ cup) dry white wine or dry vermouth (or stock)
180 ml (¾ cup) chicken or vegetable stock
2–3 tablespoons Dijon mustard
1–2 teaspoons wholegrain mustard (optional, for texture)
2–3 teaspoons fresh thyme leaves, stripped from stems
60 ml (¼ cup) heavy cream (optional, for a richer sauce)
Freshly ground black pepper, to taste
Pinch of salt, to taste
Optional: a squeeze of lemon juice to balance at the end

Tools and Equipment

You don’t need fancy gadgets, just a few essentials:

Heavy skillet or sauté pan
- Cast iron or stainless steel holds heat well and helps form a nice crust.
Tongs
- For flipping lamb chops and holding them on their edges to render fat.
Instant-read thermometer
- Ensures accurate doneness with minimal guesswork.
Whisk or wooden spoon
- For scraping up fond and emulsifying the sauce.
Cutting board and sharp knife
- For trimming, prepping aromatics, and garnishing.
Small bowl or measuring jug
- To combine mustard, stock, and cream before adding to the pan, if you like.

Having everything measured and ready before you start cooking—mise en place—makes the entire process smoother and more enjoyable.

Lamb chops with mustard thyme sauce recipe served on a plate

Step-by-Step: How to Make Lamb Chops with Mustard Thyme Sauce

Step 1: Season and Temper the Lamb Chops

Pat the lamb chops dry with paper towels to remove surface moisture.
Season generously on both sides with salt and freshly ground black pepper.
Lightly rub each chop with a bit of olive oil.
Allow the chops to sit at room temperature for about 20–30 minutes while you prepare the other ingredients.

This short “temper” step helps the chops cook more evenly, avoiding a cold center and overcooked exterior.

Step 2: Sear the Lamb Chops

Heat a heavy skillet over medium-high heat.
Add the olive oil; when it shimmers, carefully lay the lamb chops in the pan in a single layer.
Add the lightly crushed garlic cloves and sprigs of thyme to the pan.
Let the chops sear undisturbed for 2–4 minutes on the first side, until a deep golden crust forms.
Flip and sear the other side for another 2–4 minutes, adjusting the heat as necessary to prevent burning.

While searing:

Tilt the pan slightly and spoon the hot oil and rendered fat over the chops for extra flavor.
For chops with a thick fat cap, use tongs to hold them upright for a minute to render and crisp the fat.

Step 3: Finish Cooking (Stovetop or Oven)

Depending on thickness and your preferred doneness, you may choose to:

Finish on the stovetop
- After searing both sides, reduce the heat to medium and continue cooking, flipping as needed, until the internal temperature reaches your desired range.
Finish in the oven
- Preheat your oven to around 200°C (400°F).
- After searing, transfer the oven-safe skillet to the oven for a few more minutes until the chops reach target temperature.

Use an instant-read thermometer inserted into the thickest part (not touching the bone) to check doneness. When the chops are close to your target, remove them to a plate and tent loosely with foil.

Step 4: Rest the Lamb Chops

Allow the chops to rest for about 5–10 minutes while you prepare the sauce. Resting:

Lets the juices redistribute, keeping the interior moist and flavorful.
Gives you time to transform the pan drippings into your mustard thyme sauce.

Step 5: Build the Mustard Thyme Pan Sauce

Carefully pour off excess fat from the skillet, leaving about 1–2 tablespoons plus all the browned bits.
Place the pan back over medium heat and add 1 tablespoon of butter.
Add minced shallot and garlic; sauté for 1–2 minutes until softened and fragrant, scraping up any fond.
Deglaze with white wine (or stock), stirring and scraping the bottom of the pan to dissolve all browned bits.
Let the liquid simmer and reduce by about half.
Stir in the stock and bring back to a gentle simmer.
Whisk in Dijon mustard and, if using, wholegrain mustard.
Add fresh thyme leaves and simmer for a few minutes to let the flavors meld.
If using cream, pour it in now and stir. Continue simmering until the sauce lightly thickens and coats the back of a spoon.
Turn off the heat and swirl in the remaining tablespoon of butter.
Taste and adjust seasoning with salt, pepper, and a small squeeze of lemon juice if you want a brighter finish.

You should now have a silky, aromatic mustard thyme sauce ready to spoon over your rested lamb chops.

Serving: Plating and Pairings

Plating the Lamb Chops

To create a restaurant-style plate:

Arrange the lamb chops neatly on warm plates or a large serving platter.
Spoon the mustard thyme sauce over the chops and around the plate, rather than dumping it all in one spot.
Scatter a few extra thyme leaves or a strip of lemon zest on top for color and aroma.

Side Dish Ideas

This Lamb Chops with Mustard Thyme Sauce Recipe pairs beautifully with:

Potato sides
- Creamy mashed potatoes
- Crispy roasted baby potatoes
- Herb-infused potato wedges
Vegetables
- Roasted carrots or parsnips
- Sautéed green beans with garlic
- Blistered asparagus with lemon
Grains
- Buttered rice or rice pilaf
- Couscous or quinoa with herbs

Think about textures: the sauce is silky, the lamb is tender with a crisp edge—so pairing with something creamy (like mash) and something with a bit of snap (like green beans) creates a satisfying contrast.

Drink Pairings

You can’t go wrong with:

A glass of red wine such as Syrah, Cabernet Sauvignon, or Rioja.
A dry rosé for something lighter.
Sparkling water with lemon or a simple non-alcoholic spritz if you’re skipping wine.

Make-Ahead Tips, Storage, and Reheating

Prepping in Advance

You can make this recipe much easier on busy days by prepping components:

Mince shallots and garlic ahead of time and store in a small airtight container.
Strip thyme leaves from the stems and keep them ready to go.
Pre-measure your mustard and stock so you can build the sauce quickly once the lamb is seared.

Storing Leftovers

If you end up with extra lamb chops and sauce:

Let everything cool slightly at room temperature.
Place the chops in an airtight container and spoon sauce over or alongside them.
Refrigerate and enjoy within a couple of days for the best flavor.

Reheating Gently

To reheat without compromising texture:

Add a splash of stock or water to a skillet.
Warm the lamb chops and sauce over low heat, covered, until heated through.
Avoid boiling the sauce; a gentle simmer is enough.

You can also reheat in a low oven, covered, with a small splash of liquid in the dish to keep the sauce fluid.

Troubleshooting: Common Issues and Fixes

Even a simple Lamb Chops with Mustard Thyme Sauce Recipe can present a few snags. Here’s how to fix them:

Problem: Lamb Chops Turned Out Too Done

Slice the chops thinly and serve them over a generous pool of mustard thyme sauce so each bite is nicely coated.
Next time, pull them from the pan a few degrees below your target temperature; carryover cooking during rest will finish the job.

Problem: Sauce Is Too Thin

Let it simmer a bit longer so it reduces and thickens.
Whisk in a little extra Dijon mustard to add both body and flavor.
If you used stock only, adding a splash of cream can also help it feel more cohesive.

Problem: Sauce Is Too Thick

Whisk in a tablespoon or two of stock, wine, or water to loosen it.
Heat gently and stir until it reaches your desired consistency.

Problem: Sauce Looks Split or Grainy

Take the pan off the heat and whisk vigorously to bring it back together.
If you’re adding cream, make sure the sauce isn’t boiling rapidly—moderate heat helps keep it smooth.
Always add butter at the end, off the heat, to maintain that glossy finish.

FAQs: Lamb Chops with Mustard Thyme Sauce Recipe

1. How do I keep lamb chops tender and juicy?

The key is not overcooking and resting the meat. Sear the chops over fairly high heat to develop a crust, then finish at moderate heat or in the oven until just shy of your target internal temperature. Let them rest, tented with foil, so the juices can redistribute.

2. Can I make mustard thyme sauce without wine?

Absolutely. You can deglaze the pan with:

Chicken or vegetable stock
A splash of water and then add extra stock afterward

You’ll still get a flavorful sauce thanks to the browned bits in the pan, mustard, herbs, and aromatics.

3. Can I substitute dried thyme for fresh thyme?

Yes, but use less dried thyme—usually about ⅓ of the fresh amount—because it’s more concentrated. Add it earlier in the cooking process, ideally with the aromatics, so it has time to bloom and soften.

4. What can I serve with lamb chops in mustard sauce for a complete meal?

Some great ideas include:

Mashed or roasted potatoes
Roasted carrots, parsnips, or asparagus
Green beans or a crisp side salad
Simple buttered rice or a herb-studded grain like couscous

Final Thoughts

This Lamb Chops with Mustard Thyme Sauce Recipe is one of those dishes that feels far more elaborate than it actually is. With just a few carefully chosen ingredients—lamb chops, Dijon mustard, fresh thyme, stock, and aromatics—you can create a meal that’s rich, aromatic, and perfect for everything from date night to holiday dinners.