Mustard Lamb Chops
Infused with bold, zesty flavors, these Mustard Lamb Chops are a gourmet delight that’s perfect for any special occasion or an elevated weeknight dinner. Tender lamb chops are marinated in a luscious blend of Dijon and whole-grain mustard, minced garlic, fresh rosemary, thyme, and a hint of lemon juice, creating a savory marinade that deeply penetrates the meat. After searing to perfection in a hot skillet, these chops achieve a beautifully golden crust while staying juicy and flavorful inside. Ready in just 35 minutes (plus marinating time), this recipe strikes the perfect balance between simplicity and sophistication. Serve these herbaceous, tangy mustard lamb chops with roasted vegetables or a crisp green salad for a complete, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 3 tablespoons Dijon mustard
- 2 tablespoons Whole-grain mustard
- 3 pieces Garlic cloves (minced)
- 2 teaspoons Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Place the lamb chops in a shallow dish and set them aside.
In a mixing bowl, combine Dijon mustard, whole-grain mustard, minced garlic, chopped rosemary, chopped thyme, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.
Pour the marinade over the lamb chops, ensuring each chop is evenly coated. Cover the dish with plastic wrap and let the lamb marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
Remove the lamb chops from the refrigerator about 20 minutes before cooking to allow them to come to room temperature.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if necessary to prevent sticking.
Sear the lamb chops for 3-4 minutes on each side for medium-rare, or longer if you prefer them more cooked. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Once cooked to your liking, remove the lamb chops from the skillet and let them rest on a plate for 5 minutes to retain their juices.
Serve the mustard lamb chops warm, garnished with additional fresh rosemary or thyme if desired. Pair with roasted vegetables or a green salad for a complete meal.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
