Pan-Seared Lamb Chops with Mustard-Thyme Sauce

Step 1

Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.

Step 2

Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.

Step 3

Let the lamb chops sit at room temperature in this marinade for 30 minutes.

Step 4

Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.

Step 5

Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.

Step 6

Remove the lamb chops from the skillet.

Step 7

Add wine to the same skillet and bring to boil.

Step 8

Add mustard, fresh thyme, and minced garlic.

Step 9

Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.

Step 10

Add 2 tablespoons of heavy cream. It's optional but it might be good for mellowing the strong flavors! Taste the sauce and add another tablespoon or two of cream, if desired.

Step 11

Add back the pan-seared lamb chops.

Step 12

Simmer on low-medium heat to heat them through.

Step 13

Season the sauce with salt and cracked black pepper, if needed.

Step 14

Note: 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.

Step 15

To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.