These simple broiled Lamb Chops with Lemon, Thyme and Mustard Butter are made special by their delicious sauce.
Lamb Chops with Lemon, Thyme and Mustard Butter
These simple broiled lamb chops are made special by their delicious sauce.
Servings: 4 servings (2 chops per serving)
- 4 tablespoons unsalted butter, softened
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon fresh thyme leaves, lightly chopped
- ¾ teaspoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper (more as needed)
- Eight 1½ to 2-inch (about 3 pounds) lamb chops, trimmed
- 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 broiler. Preheat the broiler.
- Line the bottom of a broiler pan with foil and replace the top part of the pan. Arrange the chops on the pan. Season both sides of the chops 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.
- Transfer the chops to serving plates and top each with a dollop of flavored butter. Serve hot.
- If preparing this recipe as gluten-free, just be sure to use a Dijon mustard that is known to be GF.
- Check for doneness of chop by cutting into a chop near the bone.Serve with haricot verts and boiled potatoes. The melted butter on the chops will drizzle off the sides and be the perfect mop-up for the beans and potatoes.
Serving: 1serving, Calories: 677kcal, Carbohydrates: 1g, Protein: 68g, Fat: 43g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 255mg, Sodium: 333mg, Potassium: 911mg, Fiber: 1g, Sugar: 1g, Vitamin A: 375IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 6mg