Description
French bistro-style lamb chops with tangy Dijon mustard cream sauce bring elegant flavor home. The rich mustard-thyme sauce perfectly complements tender lamb in just 30 minutes.
Ingredients
8 lamb chops (loin or rib chops)
2 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons Dijon mustard, divided
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
Salt and black pepper to taste
Fresh thyme sprigs for garnish
Instructions
1. Coat lamb chops with 1 tablespoon Dijon mustard, minced garlic, thyme, salt and pepper. Marinate 30 minutes at room temperature or up to 24 hours refrigerated.
2. Heat olive oil in skillet over medium-high heat until hot.
3. Add lamb chops and sear 3-4 minutes per side until golden brown and cooked to desired doneness.
4. Remove chops from pan and let rest on plate while making sauce.
5. In same skillet, add remaining 2 tablespoons Dijon mustard and heavy cream. Whisk together over medium heat, scraping up browned bits.
6. Let sauce simmer for 2-3 minutes until thick enough to coat back of spoon. Taste and adjust seasoning.
7. Plate lamb chops and drizzle generously with mustard-thyme sauce. Garnish with fresh thyme sprigs and serve immediately.
Notes
Use quality Dijon mustard – cheap brands taste bitter.
Let chops come to room temperature before cooking for even results.
Don’t skip marinating time for best flavor development.
Scrape up all brown bits from pan – that’s pure flavor.
If sauce breaks, add splash of cream and whisk vigorously.
Fresh thyme beats dried every time in this recipe.
Store chops and sauce separately for up to 2 days refrigerated.
Reheat sauce gently on stovetop, adding splash of cream if needed.
Warm chops in oven at 300°F to prevent toughening.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French