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!
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!
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.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
