Lamb Chops with Lemon, Thyme & Mustard Butter is a delicious and flavorful dish that combines the richness of lamb with the tanginess of lemon, the earthiness of thyme, and the slight heat of mustard. The dish features tender and juicy lamb loin chops that are perfectly seasoned and cooked under the broiler until they develop a beautifully browned exterior.
The star of this recipe is the homemade flavored butter, which adds a burst of vibrant flavors to the lamb chops. The combination of butter, whole-grain Dijon mustard, fresh thyme leaves, and finely grated lemon zest creates a velvety and aromatic spread that complements the lamb perfectly. To prepare the dish, the butter mixture is mashed together and refrigerated until ready to use. The lamb chops are then seasoned generously with salt and pepper before being broiled to perfection. The broiling process creates a nice char on the outside of the chops while ensuring a tender and moist interior. Once the lamb chops are cooked to the desired doneness, they are transferred to serving plates and topped with a dollop of the flavorful mustard butter. As the butter melts, it infuses the chops with its rich and zesty flavors, enhancing the overall taste of the dish.
Lamb Chops with Lemon, Thyme & Mustard Butter is an elegant and impressive dish that is perfect for special occasions or a gourmet dinner at home. The combination of the juicy lamb chops and the tangy, herb-infused butter creates a harmonious blend of flavors that will delight your taste buds and leave you craving for more.
SERVES: 4
INGREDIENTS:
- 4 Tbs. unsalted butter, softened
- 1 tsp. whole-grain Dijon mustard
- 1 tsp. fresh thyme leaves, lightly chopped
- 3/4 tsp. finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 8 lamb loin chops (11/2- to 2-inch-thick chops; about 3 lb.), trimmed
INSTRUCTIONS:
- In a small bowl, mash together the butter, mustard, thyme, zest, 1/8 tsp. salt, and 1/8 tsp. pepper until well combined. Refrigerate until ready to use.
- Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the chops on the pan. Season both sides of the lamb generously with salt and pepper. Broil until the first side is well browned, about 8 minutes. Turn the chops over with tongs and continue to broil until they’re well browned and the center is cooked to your liking, 3 to 5 minutes longer for medium rare (cut into a chop near the bone to check).
- Transfer the lamb to serving plates and top each chop with a dab of the flavored butter. Serve hot.
NUTRITIONAL INFORMATION:
PER SERVING
- 720 CALORIES | 50G PROTEIN | 9G CARB | 57G TOTALFAT | 27G SAT FAT |
22G MONOFAT | 4G POLY FAT | 225MG CHOL | 500MG SODIUM | 0G FIBER
NOTE:
- Serve the chops with sautéed haricots verts and tiny boiled potatoes.
