Best Good Thyme Lamb Chops Recipes

PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE

Steps:

• Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
• Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
• Let the lamb chops sit at room temperature in this marinade for 30 minutes.
• Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
• Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
• Remove the lamb chops from the skillet.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic.
• Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
• 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 needed.
• Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
• To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

LAMB CHOPS WITH THYME HONEY AND WHITE BEANS

Steps:

• For the lamb:
• In a small pot over low heat, combine the honey and thyme and bring to a slow simmer. Cook the honey low and slow.
• Keep at a low simmer for 30 minutes then strain and season with salt, and pepper. Keep warm.
• Meanwhile, preheat a grill or grill pan over high heat. Preheat the oven to 400 degrees F.
• Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine. Season the lamb with salt and pepper. Rub the outside of the lamb with the spices and place over a very hot grill, fat side down. Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes. Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes. Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
• For the beans:
• In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out. Add the carrots and a pinch of salt. When the carrots just start to soften, add the onions and stir to mix well. Continue to cook for about 5 minutes, and then add the celery. Pour the wine and stock into the pan. Simmer until most of the liquid is gone. Turn the heat to high and add the beans and toss frequently to heat through. Add the butter and parsley and season with salt, and pepper, to taste.
• On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

MARINATED LEMON, THYME AND GARLIC LAMB CHOPS

Steps:

• Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
• Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
• Cover and marinate in the refrigerator for at least one hour or up to four hours.
• Cook over high heat on barbecue grill to desired doneness.