Pan-Seared Lamb Chops with Mustard-Thyme Sauce
Pan-Seared Lamb Chops with Mustard-Thyme Sauce
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
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Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Calories: 449 kcal
Ingredients
Marinade2 tablespoons olive oil
2 tablespoons lemon juice
0.4 oz thyme fresh
1/4 teaspoon black pepper cracked
1/4 teaspoon sea salt
3 cloves garlic minced
Lamb Chops
1 tablespoon olive oil
4 lamb chops
Sauce
1 cup white wine or red wine
1/3 cup Dijon mustard
fresh thyme
1 clove garlic minced
Instructions
- How to marinate lamb chops:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- 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.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- How to sear lamb chops:
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- How to make the sauce for lamb:
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
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