Dinner

Lamb Chops with Mustard Thyme Sauce Recipe

Byreem everly November 28, 2025November 28, 2025

Introduction

Lamb Chops with Mustard Thyme Sauce is a flavorful and elegant dish featuring tender lamb chops seared to perfection and served with a rich mustard and thyme sauce. It’s ideal for special occasions or a delightful weeknight dinner.

The image shows six grilled lamb chops arranged in a pile on a white plate with a black pattern. The lamb chops are golden brown with visible grill marks and a bit of char, seasoned with fresh green herbs scattered on top. A creamy yellow sauce is generously poured over and around the meat, with some fresh thyme sprigs placed on the edges of the plate. There is a small white bowl filled with the same yellow sauce on the side. The whole scene is set on a white marbled surface, giving a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 lamb chops (about 1 inch thick)
Salt and pepper (to taste)
2 tablespoons olive oil
2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
3 cloves garlic, minced
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard (optional)
1 tablespoon fresh lemon juice
Fresh thyme sprigs (for garnish)

Instructions

Step 1: Pat the lamb chops dry with paper towels. Season both sides generously with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the lamb chops in a single layer and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer for accuracy (about 145°F for medium-rare). Remove from skillet and let rest on a plate, loosely covered with foil.
Step 3: In the same skillet, add minced garlic and thyme. Sauté for about 30 seconds until fragrant, avoiding burning the garlic. Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes.
Step 4: Stir in heavy cream, Dijon mustard, and whole grain mustard if using. Cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in lemon juice. Adjust seasoning with salt and pepper if needed.
Step 5: Plate the lamb chops and spoon the mustard thyme sauce over them. Garnish with fresh thyme sprigs and serve immediately.

Tips & Variations

Try using rosemary or parsley instead of thyme for a different herbal flavor.
Serve with sautéed or roasted vegetables to make it a complete meal.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store any leftover lamb chops and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the meat.