Creamy Dijon Lamb Chops

Creamy Dijon Lamb Chops

  • Yield: Makes 4 servings


  • 8 none (2-inch-thick) lamb chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 2 none garlic cloves, pressed
  • 1/2 cup whipping cream
  • 1/3 cup Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • 1 none to 2 tablespoons chopped fresh rosemary


Sprinkle lamb chops evenly with salt and pepper.

Brown chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side; place chops in a 13- x 9-inch baking dish, reserving drippings in skillet.

Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Let lamb chops stand 5 minutes before serving.

Sauté garlic in reserved drippings over medium heat 3 minutes or until lightly browned.

Stir together cream and next 3 ingredients in a small bowl. Add mixture to skillet, and bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer 5 minutes. Serve sauce with chops.


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Creamy Dijon Lamb Chops Recipe