Lamb Chops with Mustard-Thyme Sauce

These quick and easy Lamb Chops with Mustard-Thyme Sauce are sure to become a loved family dinner! A creamy mustard sauce infused with garlic, lemon myrtle mustard, white wine, and fresh thyme perfectly complements the tender and juicy lamb chops, with a touch of sweetness from the peas.

Servings: 2-4

Difficulty: Easy

Preparation: 10 mins + marinating time

Cooking: 20 mins

Gluten-free

Ingredients

For the Marinade

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 2 sprigs of fresh thyme

• ¼ teaspoon freshly cracked black pepper

• ¼ teaspoon sea salt

• 2 cloves of minced garlic

For the Lamb Chops

• 1 tablespoon olive oil

• 4 lamb chops - see hits & tips

For the Sauce

• 1/2 cup dry white wine

• 2 tablespoons lemon myrtle mustard

• 1/2 cup thickened cream

• Zest of ½ lemon

• 1 cup frozen peas

• Fresh thyme for garnish

Instructions

Marinating the Lamb Chops:

1. In a medium bowl, combine olive oil, lemon juice, thyme, freshly cracked pepper, sea salt, and minced garlic. Mix well.

2. Place the lamb chops on a large plate and pour the marinade over them, ensuring they are coated evenly. Let them marinate at room temperature for 30 minutes.

Searing the Lamb Chops:

1. Heat 1 tablespoon of olive oil in a large non stick skillet over medium heat until it's hot. Add the lamb chops.

2. Cook the chops for about 4 minutes on one side on medium-high heat, then flip and cook for another 4 minutes on medium heat.

3. Remove the lamb chops from the skillet.

Preparing the Sauce:

1. In the same skillet, add the white wine and bring it to a boil.

2. Stir in the lemon myrtle mustard.

3. Allow the sauce to boil and reduce until it slightly thickens, which should take a couple of minutes.

4. Add the frozen peas and cream. Taste the sauce and add a tablespoon or two more of cream if needed. The flavours in this dish a quite strong so extra cream will help mellow it out.

5. Return the pan-seared lamb chops to the skillet.

6. Simmer on low-medium heat to heat them through. 2-3 minutes.

7. Season the sauce with lemon zest, salt, and freshly cracked black pepper to your taste.

Hints & tips

Lamb - 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. 

Type of chops – This dish calls for loin/ rib chops for their ability to cook quickly and their tender meat.

You could use forequarter chops if that’s what you have on hand. I suggest cooking them in the oven and making the sauce separately.

Cooking time: Sear the chops for a couple of minutes per side until slightly golden (but not cooked through). 

Cook for 15-20 minutes in a preheated 200c/ 180c fan oven.

Easy swaps – Cream can be swapped for sour cream for a slightly different flavour taste.

Fresh thyme can be swapped for dried thyme or dried rosemary. Use 1 tsp for the marinate and a light sprinkle for serving.

Serving suggestion – Serve these creamy lamb chops with mashed sweet potato & green veg. Or plain boiled rice roasted veggies of choice.

Portion size – Serves 4 or 2 with leftovers.

Storage – Store in the fridge for 3 days. Not suitable for freezing.