Lamb Chops with Dijon Mustard and Thyme
Dijon mustard adds a surprisingly delicate touch to these simple, flavorful lamb chops, pan seared and finished in the oven.
Servings 2
Ingredients
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons dried thyme
- 2 loin lamb chops, 4 to 5 ounces each, about 3/4-inch thick
- salt and freshly ground pepper to taste
- olive oil
Instructions
- Preheat the oven to 375ºF. Mix Dijon mustard and thyme in a small bowl, stirring to combine. Set aside. Pat lamb chops dry with a paper towel and score the fat along the chops' sides with a knife to prevent curling when cooking. Season generously with salt and pepper on both sides.
- Heat an oven-proof nonstick skillet or grill pan over high heat. Brush pan with oil and sear the chops, about 2 minutes per side. Transfer chops to a plate and remove the pan from the heat.
- Brush chops on both sides with a generous coating of the mustard/thyme mixture. Return chops to pan and place in the oven to finish. Cook for just 4 to 5 minutes total, turning halfway through. Plate and serve.