Lamb chops with mustard sauce

For the lamb chops:

1 kg lamb chops (cut into 2.5cm thick pieces) 2 tbsp olive oil Salt Pepper

For the mustard sauce:

2 tbsp Dijon mustard 2 tbsp honey 2 tbsp olive oil 1 garlic clove, minced 1 tbsp lemon juice ½ cup chicken stock 1 κ.σ. fresh thyme Salt Pepper

Let lamb chops come to room temperature. Season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear lamb chops for 4–5 minutes per side until golden and cooked to desired doneness.

Remove chops and let rest for 5 minutes.

In the same pan (after removing excess fat), sauté garlic in olive oil.

Add mustard, honey, lemon juice, and chicken stock. Scrape browned bits from the bottom.

Simmer for 5–7 minutes until slightly thickened. Season with salt, pepper, and thyme.

Serve chops immediately with the mustard sauce.

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Lamb chops with mustard sauce

Servings

Preperation

Cooking

Waiting

For the lamb chops:

For the mustard sauce:

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