Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp thyme fresh
  • 1/4 teaspoon black pepper cracked
  • 1/4 teaspoon sea salt
  • 2 cloves garlic (minced)
  • 6 lamb chops
  • 1 tablespoon olive oil
  • 4 lamb chops
  • 1 cup white wine (use chicken broth if you’re doing Whole30 or low-carb.)
  • 1/4 cup Dijon mustard (use yellow mustard for Whole30)
  • fresh thyme
  • 1 clove garlic minced

Instruction

  • Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
  • Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
  • Let the lamb chops marinade for 30 minutes at room temperature.
  • In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
  • Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
  • Remove the lamb chops from the skillet and set aside.
  • Add wine to the same skillet and bring to boil.
  • Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It’s about 2-3 minutes.
  • Add back to the skillet the pan-seared lamb chops.
  • Simmer on low-medium heat for a minute or two.
  • Season the sauce with salt, cracked black pepper and fresh thyme.