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Welsh Lamb Loin Chops with Mustard-Thyme Sauce

Preparation time 30 minutes
Cooking time 20 minutes
Serves 4

This easy step-by-step mustard lamb chop recipe comes together in under an hour, complete with a pan made sauce. The marinated lemon and garlic coating of the lamb pairs perfectly with the thyme and mustard of the sauce, creating a bright, show-stopping dish for an exciting midweek meal.


•2 tablespoons olive oil
•2 tablespoons lemon juice
•0.4 oz thyme fresh
•¼ teaspoon black pepper cracked
•¼ teaspoon sea salt
•3 cloves garlic minced

The Lamb Chops
•1 tablespoon olive oil
•4 Welsh lamb loin chops

Mustard-Thyme Sauce
•1 cup white wine or red wine
•⅓ cup Dijon mustard
•fresh thyme
•1 clove of garlic minced


Marinating the Lamb Loin Chops

Step 1:
Combine the olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, and minced garlic in a medium mixing bowl. Mix all the ingredients together.

Step 2:
Arrange your lamb chops on a large plate or tray. Carefully pour the marinade over the lamb chops. Make sure the lamb is covered with the marinade from all sides.

Step 3:
Let the lamb chops sit at room temperature in this marinade for 30 minutes.

Searing the Lamb

Step 1:
After the lamb has been marinated, heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Once hot, add the lamb chops.

Step 2:
Cook on medium to high heat for around 4 minutes on one side. Then 4 minutes on the other side.

Step 3:
Remove the lamb chops from the skillet and place them in a safe place while you make the sauce.

The Finishing Steps

Step 1:
Add your wine to the same skillet and bring to boil.

Step 2:
Once boiling, add the mustard, fresh thyme, and minced garlic to create the sauce.

Step 3:
Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes and create a thick yellow sauce.

Step 4:
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 preferred.

Step 5:
Time to plate up. To serve, spoon the left-over sauce over the lamb chops and sprinkle more fresh thyme on top.

ace chef
Chef's Tips

Patting your lamb loin chops dry once removing them from the packaging can help them brown quicker and easier. As lamb chops and steaks should be cooked over medium to high heat quickly, it is crucial to watch over them to ensure they are not overcooked.


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