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Seared Lamb Chops with Lemon-Mustard Pan Sauce

Scott Phillips

Servings: 4 to 6

The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty juices and seasonings.


  • 1 Tbs. olive oil
  • 8 lamb loin chops, preferably 1 inch thick (about 3 lb.)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. finely chopped garlic
  • 1 tsp. chopped fresh thyme
  • 1 cup dry white wine
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. country-style mustard
  • 1 tsp. light brown sugar
  • 1/4 cup heavy cream
  • 1 Tbs. finely sliced fresh chives

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 95
  • Sodium (mg): 420
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 26


  • Position a rack in the center of the oven and heat to 375°F. Heat the oil in an ovenproof 12-inch skillet over medium-high heat. Season the lamb chops well with salt and pepper. Working in batches, cook the chops, flipping once, until golden brown, 4 to 5 minutes total. Transfer to a plate, then repeat with the remaining chops.
  • Lower the heat to medium, add the garlic and thyme to the skillet, and cook, stirring, until fragrant, 5 to 10 seconds. add the wine and cook, scraping up any browned bits from the bottom of the skillet. Whisk in the lemon juice, mustard, and brown sugar, and cook for 2 minutes more. Return the chops to the skillet, and transfer to the oven. Roast until done to your liking, 8 to 10 minutes for medium rare (135°F).
  • Remove the chops from the pan and tent with foil. Add the cream to the skillet and cook, stirring, over medium-high heat until the sauce thickens slightly, another 3 to 4 minutes. Serve the chops with the sauce, and garnish with the chives.


Rate or Review

Reviews (2 reviews)

  • AdeleR | 01/14/2017

    Very good! Great weeknight meal.

  • user-3014472 | 01/05/2017

    Another great recipe from the Dec. 2016/Jan. 2017 mag! This lamb was gobbled up by everyone, including 4 small children. In fact, we had one chop left, and we sliced it up to dunk individual pieces into the pan sauce. Another homerun in my kitchen. Thank you!

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