Lamb Loin Chops with Garlic Mustard Sauce
Lamb Loin Chops with Garlic Mustard Sauce is a simple and delicious meal that is quick and easy! If you ever felt intimidated to cook lamb chops, this will put that to rest! This easy dish comes together in under 30 minutes complete with an amazing garlic mustard pan sauce. The sweet and tangy sauce pairs perfectly with the richness of the lamb. Give this a try today!
What Is the Difference Between Lamb Chops & Lamb Loin Chops?
Lamb chops are a long standing staple for many cultures around the world. In the US, however, lamb is not as popular, therefore it tends to be more pricey than other meats like chicken, beef, and pork. Therefore, many people tend to avoid it. Also, thinking it’s too difficult to cook, people simply don’t want to spend the high price tag and ruin the meat. I say, “Nonsense!”
Lamb chops and rack of lamb are the same cut of meat with a rib bone on it. Rack of lamb is several pieces together while lamb chops is the same thing but cut into individual pieces. It’s always from the rib section. Rack of lamb, lamb chops, pushes around $20+ per pound.
Meanwhile, lamb loin chops come from the loin, which is very tender. They look like mini T-bone steaks. Lamb loin chops chops usually cost half the price, around $10 per pound. So you get the same taste at half the price.
Cooking is another difference. Rack of lamb takes 15-20 minutes in the oven or grill to reach 145 degrees F, the recommended temperature from the US Department of Agriculture (USDA). Loin chops take 8-10 minutes in a skillet on the stovetop. You can cut the the rack into individual pieces which also cook in 8-10 minutes. You will need to let the meat rest as well to let the juices reabsorb – 5 minutes for chops, 10 minutes for a rack.
Conclusion? I personally love both cuts. Neither are scary or too difficult to cook. They both taste the same – delicious! However, because of the lower cost and reduced cooking time, I tend to lean more towards the loin chops and reserve the rack for very special occasions.
What Can I Serve with Lamb Loin Chops with Garlic Mustard Sauce?
Here are some of my recipes and other suggestions for excellent side dishes of this Lamb Loin Chops with Garlic Mustard Sauce:
- Couscous
- Sour Cream and Chives Smashed Potatoes
- Garlic Mashed Potatoes
- Potatoes and Asparagus
What Ingredients Are in Lamb Loin Chops with Garlic Mustard Sauce?
Lamb Loin Chops
- 8 1/2 inch-thick Lamb Loin Chops
- 2-4 Tablespoons Olive Oil
- Dried Thyme
- Dried Marjoram
- Kosher Salt and Pepper to taste
- 8-10 cloves Garlic, halved
Garlic Mustard Pan Sauce
- 1 Tablespoon Butter
- 1/4 cup Water
- 1/4 cup White Wine (chardonnay)
- 2 Tablespoons Fresh Parsley, chopped
- 1/4 cup Brown Mustard
How Is Lamb Loin Chops with Garlic Mustard Sauce Made?
Lamb Loin Chops
- Season both sides of the lamb chops with salt and pepper. Lightly sprinkle a little thyme and marjoram on each side as well.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet, 12 -14 inches. Add the lamb chops and garlic pieces and cook for 3 minutes (medium rare) to 5 minutes (medium).Note: if your pan cannot fit all 8 lamb chops, cook 4 at a time with half the garlic. When the first 4 are done, remove the chops and garlic and tent with foil. Return the garlic pieces when making the pan sauce.
- Turn the lamb and garlic pieces over and cook for another 3-5 minutes depending on the desired doneness. (see recipe notes for doneness chart). Remove the chops and tent with foil. Leave the garlic in the pan.
Garlic Mustard Pan Sauce
- Add in the butter and white wine. Scrape the pan to remove the bits stuck on – this will add flavor. Cook for about 1 minute to reduce the wine.
- Next, add the parsley and stir for a few seconds.
- Remove the pan from the heat and add in the water and mustard. Stir until thoroughly mixed. The heat from the pan will warm the sauce through.
Recipe Pro Tips
Prep Work. Take the lamb chops out of the fridge at least 30 minutes before cooking to bring them to room temperature. This will allow the lamb to cook more evenly.
Let It Rest. The lamb will continue to cook after they have been removed from the pan. So you will need to remove them at 5 to 10 degrees lower than the desired temperature. Once taken off the skillet, tent them with foil for 10 minutes before serving.
Testing The Meat. Don’t guess. Use an instant read thermometer to be sure you get an accurate reading.
| Preferred Doneness | Pull Temperature | Final Internal Temperature |
|---|---|---|
| Medium-rare | 130-135º F | 145º F after resting |
| Medium | 140-145º F | 150-155º F after resting |
| Medium-well | 150-155º F | 160º F after resting |
What Are Some Variations of Lamb Loin Chops with Garlic Mustard Sauce?
Use Rack of Lamb. A rack takes a little longer to cook, but the flavor is so amazing! You can leave the rack whole or cut in into individual pieces.
Change the Mustard. I actually use a horseradish mustard for this dish. You can use dijon mustard or whole grain mustard. Or, you can combine the 2 for an sophisticated blend that tastes divine!
FAQ’s for Lamb Loin Chops with Garlic Mustard Sauce
You can store them in the fridge in an airtight container for up to 3-4 days.
The best option is on the stove. Heat a skillet over medium heat with about 1/2-1 tablespoon of olive oil. Add the lamb to the skillet with a little water, about 1-2 tablespoons. Cover and heat for a 2-3 minutes. Turn the lamb chops and heat for another 2 minutes. Be careful! You don’t want to overcook it, just warm it up/
Yes! Freeze the leftovers in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it on the counter for up to 2 hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
Other Amazing Recipes That You’ll Love!
Rustic Roasted Chicken and Potatoes
Steak with Herbed Gravy and Asiago Sauce
FOLLOW BACON AND VODKA
Lamb Loin Chops with Garlic Mustard Sauce
Ingredients
Lamb Loin Chops
- 8 1/2 inch-thick Lamb Loin Chops
- 2-4 Tablespoons Olive Oil
- Dried Thyme
- Dried Marjoram
- Kosher Salt and Pepper to taste
- 8-10 cloves Garlic, halved
Garlic Mustard Pan Sauce
- 1 Tablespoon Butter
- 1/4 cup Water
- 1/4 cup White Wine (chardonnay)
- 2 Tablespoons Fresh Parsley, chopped
- 1/4 cup Brown Mustard
Instructions
Lamb Loin Chops
-
Season both sides of the lamb chops with salt and pepper. Lightly sprinkle a little thyme and marjoram on each side as well.
-
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet, 12 -14 inches. Add the lamb chops and garlic pieces and cook for 3 minutes (medium rare) to 5 minutes (medium).
Note: if your pan cannot fit all 8 lamb chops, cook 4 at a time with half the garlic. When the first 4 are done, remove the chops and garlic and tent with foil. Return the garlic pieces when making the pan sauce.
-
Turn the lamb and garlic pieces over and cook for another 3-5 minutes depending on the desired doneness. (see recipe notes for doneness chart). Remove the chops and tent with foil. Leave the garlic in the pan.
Garlic Mustard Pan Sauce
-
Add in the butter and white wine. Scrape the pan to remove the bits stuck on – this will add flavor. Cook for about 1 minute to reduce the wine.
-
Next, add the parsley and stir for a few seconds.
-
Remove the pan from the heat and add in the water and mustard. Stir until thoroughly mixed. The heat from the pan will warm the sauce through.
Recipe Notes
Tips:
Take the lamb chops out of the fridge at least 30 minutes before cooking to bring them to room temperature. This will allow the lamb to cook more evenly.
The lamb will continue to cook after they have been removed from the pan. So you will need to remove them at 5 degrees lower than the desired temperature. Once taken off the skillet, tent them with foil for 10 minutes before serving.
Doneness Chart
- Medium-rare 145º F after resting
- Medium 150-155º F after resting
- Medium-well after resting