Lamb Chops with Lemon, Thyme & Mustard Butter

Name: Lamb Chops with Lemon, Thyme &amp; Mustard Butter
Ingredients: 4 Tbs. unsalted butter, softened; 1 tsp. whole-grain Dijon mustard; 1 tsp. fresh thyme leaves, lightly chopped; 3/4 tsp. finely grated lemon zest; 1/8 tsp. kosher salt; more as needed; 1/8 tsp. freshly ground black pepper; more as needed; 8 lamb loin chops (1-1/2- to 2-inch-thick chops; about 3 lb.), trimmed

4.8

(5)

www.finecooking.com

Your recipes

Servings: 4

Cost: $10.66 /serving

Author : Lori Longbotham

Lamb Chops with Lemon, Thyme & Mustard Butter

Ingredients

Remove All · Remove Spices · Remove Staples

4 Tbs. unsalted butter, softened1 tsp. whole-grain Dijon mustard1 tsp. fresh thyme leaves, lightly chopped3/4 tsp. finely grated lemon zest1/8 tsp. kosher salt; more as needed1/8 tsp. freshly ground black pepper; more as needed8 lamb loin chops (1-1/2- to 2-inch-thick chops; about 3 lb.), trimmed

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a small bowl, mash together the butter, mustard, thyme, zest, salt, and pepper until well combined. Refrigerate until ready to use.

Step 2

Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the chops on the pan. Season both sides of the lamb generously with salt and pepper. Broil until the first side is wellbrowned, about 8 minutes. Turn the chops over with tongs and continue to broil until they’re well browned and the center is cooked to your liking, 3 to 5 minutes longer for medium rare (cut into a chop near the bone to check).

Step 3

Transfer the lamb to serving plates and top each chop with a dab of the flavored butter. Serve hot.