Pan-Seared Lamb Chops with Mustard-Thyme Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil

2 tablespoons lemon juice

⅖ oz thyme (fresh)

1/4 teaspoon black pepper (cracked)

1/4 teaspoon sea salt

3 cloves minced garlic (or 1 teaspoon garlic powder)

1 tablespoon olive oil

4 lamb chops

1 cup white wine (or red wine)

1/4 cup Dijon mustard

fresh thyme

1 clove garlic (minced)

2 tablespoons heavy cream

Directions

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 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 2 tablespoons of heavy cream. It's optional but it might be good for mellowing the strong flavors! Taste the sauce and add another tablespoon or two of cream, if desired.

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: 449 kcal
• Total Fat: 23 g
• Saturated Fat: 6 g
• Cholesterol: 128 mg
• Sodium: 484 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Protein: 43 g