This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!
Lamb Chops with Creamy Mustard Sauce
Description
This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!
Ingredients
Marinade:
For the lamb chops:
For the sauce:
Instructions
Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
Let the lamb chops marinade for 30 minutes at room temperature.
In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
Remove the lamb chops from the skillet and set aside.
Add wine to the same skillet and bring to boil.
Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It’s about 2-3 minutes.
Add back to the skillet the pan-seared lamb chops.
Simmer on low-medium heat for a minute or two.
Season the sauce with salt, cracked black pepper and fresh thyme.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 354kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 9g45%
- Cholesterol 81mg27%
- Sodium 554mg24%
- Potassium 95mg3%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe slightly adapted from Julia’s Album blog.
When you pick your lamp chops, choose chops that are about an inch thick, with a fine grain and smooth fat.
Bring the cut of lamb to room temperature before you start cooking so they cook evenly.
Make sure you marinate the lamb in the fridge if you are marinating it for over 30 minutes.
To store: Store leftover lamb chops in an airtight container in the fridge for up to 3 days.
To reheat: You can reheat leftovers on the stove or in the microwave.
To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.
