Fine Cooking

Servings: 4

These French-inspired lamb chops cook under the broiler, so they’re quick and flavorful.

Ingredients

4 Tbs. unsalted butter, softened
1 tsp. whole-grain Dijon mustard
1 tsp. fresh thyme leaves, lightly chopped
3/4 tsp. finely grated lemon zest
1/8 tsp. kosher salt; more as needed
1/8 tsp. freshly ground black pepper; more as needed
8 lamb loin chops (1-1/2- to 2-inch-thick chops; about 3 lb.), trimmed

Nutritional Sample Size based on four servings
Calories (kcal) : 720
Fat Calories (kcal): 510
Fat (g): 57
Saturated Fat (g): 27
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 22
Cholesterol (mg): 225
Sodium (mg): 500
Carbohydrates (g): 0
Fiber (g): 0
Protein (g): 50

Preparation

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 the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Arrange the chops on the pan. Season both sides of the lamb generously with salt and pepper. Broil until the first side is wellbrowned, 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 (cut into a chop near the bone to check).
Transfer the lamb to serving plates and top each chop with a dab of the flavored butter. Serve hot.

Serve with sautéed haricots verts or green beans with almonds, and new potatoes.

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IN THIS RECIPE
Black Peppercorns
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Lamb Loin Chops
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Lamb
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Rhubarb

Reviews

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Reviews (4 reviews)

Jason123 | 01/14/2015
Delicious and easy!
sylbra | 12/05/2013
I have never cooked lamb before. I even made the suggested side dishes and it was a huge hit. My family loved it and asked me to make it again. I have three teenagers and they couldn't get over how good everything was. They have requested a repeat of this meal next week.
auroranati | 04/14/2011
Easy and just delicious
CHEF1998 | 10/22/2007
homey comfort great for family dining.

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What We're Cooking Now

Name: Lamb Chops with Lemon, Thyme & Mustard Butter
Yield: 4 servings
Ingredients: 4 Tbs. unsalted butter, softened; 1 tsp. whole-grain Dijon mustard; 1 tsp. fresh thyme leaves, lightly chopped; 3/4 tsp. finely grated lemon zest; 1/8 tsp. kosher salt; more as needed; 1/8 tsp. freshly ground black pepper; more as needed; 8 lamb loin chops (1-1/2- to 2-inch-thick chops; about 3 lb.), trimmed