Ingredients:

  • 4 (approx. 175g/6 oz each) Lamb Loin Chops or Thick Rib Chops, well-trimmed
  • 1 tsp Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp High-Quality Dijon Mustard (smooth, not granular)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Fresh Thyme Leaves, finely chopped
  • ½ tsp Garlic Powder (or 1 crushed small clove of fresh garlic)
  • 1 Tbsp High-Heat Cooking Oil (e.g., Rapeseed, Grapeseed, or Canola)
  • 2 Tbsp Unsalted Butter
  • 2 sprigs Fresh Thyme (for basting)

Instructions:

  1. Prep the Lamb: Pat the lamb chops thoroughly dry using kitchen paper. Season generously on all sides with salt and pepper.
  2. Mix the Coating: In a small bowl, combine the Dijon mustard, 1 Tbsp olive oil, chopped fresh thyme, and garlic powder. Mix until well combined.
  3. Coat the Chops: Using a spoon or brush, spread the mustard mixture evenly over both sides of the lamb chops. Focus the coating on the meat surfaces, avoiding the fat/bone edges.
  4. Heat the Pan: Place a heavy-bottomed skillet over high heat. Add the 1 Tbsp of high-heat cooking oil. Heat until the oil is shimmering and just starting to smoke lightly.
  5. Initial Sear: Gently lay the chops into the hot pan, ensuring they are not touching. Sear for 2–3 minutes without moving them to develop a deep golden-brown crust.
  6. Flip and Finish: Flip the chops and immediately reduce the heat to medium. Sear for an additional 2–3 minutes on the second side.
  7. Butter Basting: Add the unsalted butter and the remaining thyme sprigs to the pan. Once the butter is melted and foamy, tilt the pan slightly and use a spoon to continuously baste the melted butter over the tops of the chops for 1–2 minutes.
  8. Check Doneness: Remove the chops from the pan when they reach the desired internal temperature: 54°C (130°F) for Medium-Rare or 60°C (140°F) for Medium.
  9. Rest the Meat: Immediately transfer the cooked chops to a clean cutting board or plate. Tent loosely with foil and rest for 5–7 minutes to ensure the juices redistribute.
  10. Serve: Arrange the chops and spoon any leftover resting juices over the top before serving.