Lamb Chops with Mustard-Thyme Sauce

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If you are looking for a dish that combines the richness of lamb with the tanginess of mustard and the earthy aroma of thyme, then lamb chops with mustard-thyme sauce is the perfect recipe for you. This dish is not only delicious but also easy to prepare.

Lamb chops with mustard-thyme sauce is a classic recipe that has been enjoyed by food enthusiasts for decades. The succulent lamb chops are cooked to perfection and topped with a tangy mustard-thyme sauce, creating a perfect balance of flavors. This dish is perfect for a dinner party or a romantic dinner for two.

Lamb Chops with Mustard-Thyme Sauce

PREP TIME: 10 mins COOK TIME: 20 mins
TOTAL TIME: 30 mins COURSE: Main Course
CUISINE: Mediterranean SERVINGS: 4 people


To prepare lamb chops with mustard-thyme sauce, you will need the following ingredients:


  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice0.4
  • oz thyme fresh
  • ¼ teaspoon black pepper cracked
  • ¼ teaspoon sea salt
  • 3 cloves garlic minced

Lamb Chops

  • 1 tablespoon olive oil
  • 4 lamb chops


  • 1 cup white wine or red wine
  • ⅓ cup Dijon mustard
  • fresh thyme
  • 1 clove garlic minced
  • 2 tablespoons heavy cream


How to marinate lamb chops:

  1. Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, and minced garlic in a medium bowl. Mix.
  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.
  3. Let the lamb chops sit at room temperature in this marinade for 30 minutes.

How to sear lamb chops:

  1. Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
  2. Cook on medium-high heat for about 4 minutes on one side. Then 4 minutes on medium heat on another side.
  3. Remove the lamb chops from the skillet.

How to make the sauce for lamb:

  1. Add wine to the same skillet and bring to a boil.
  2. Add mustard, fresh thyme, and minced garlic.
  3. Bring to a boil and reduce the sauce, until it thickens. It should take a couple of minutes.
  4. 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.
  5. Add back the pan-seared lamb chops.
  6. Simmer on low-medium heat to heat them through.
  7. Season the sauce with salt and cracked black pepper, if needed.
  8. 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 to rest, covered until they are cooked through.
  9. To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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