Lamb Chops with Lemon, Thyme & Mustard Butter

I love elegant-looking and sounding recipes that fool your guests into thinking that you’re some kind of domestic diva and have spent hours slaving away in the kitchen.  When really the truth is that the dish is easier than making Kraft Dinner.

That’s what this dish is.  In fact, it’s what most of my dishes are.  They sound complicated, but really are not.

In this recipe, you mix together some butter, thyme, lemon zest, and Dijon mustard.    You set that aside.  Then you season your lamb chops with salt and pepper and you broil them.  When they’re done, you top with your delicious “gourmet” butter.  That’s it.  I mean, really, anyone can do this dish.

Typically I like my lamb chops with a balsamic reduction.  Shocking, I know.  Hubby really liked it.  I was missing my balsamic.  But it was still delicious, and it’s an acceptable substitute when your household needs a break from balsamic flavored everything.  They are so hard done by.

Recipe courtesy of Fine Cooking.

Print Recipe

Lamb Chops with Lemon, Thyme & Mustard Butter

Servings: 4 servings

Author: The Gourmet Housewife

Ingredients

• 1/4 cup butter softened
• 1 tsp. whole-grain Dijon mustard
• 1 tsp. fresh thyme leaves lightly chopped
• 3/4 tsp. finely grated lemon zest
• 1/8 tsp. kosher salt; more as needed
• 1/8 tsp. freshly ground black pepper; more as needed
• 8 lamb loin chops 1-1/2- to 2-inch-thick chops; about 3 lb., trimmed

Instructions

• In a small bowl, mash together the butter, mustard, thyme, zest, salt, and 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 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.