In the same skillet, add the minced garlic and thyme. Cook for about 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the Dijon mustard and heavy cream, mixing well to combine.
Combine and Serve:
Return the lamb chops to the skillet, spooning some of the sauce over them.
Simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve the lamb chops hot, drizzled with the mustard thyme sauce.
Tips:
For a richer flavor, you can marinate the lamb chops in a mixture of olive oil, garlic, thyme, salt, and pepper for a few hours before cooking.
Serve with roasted vegetables or mashed potatoes for a complete meal.❤️😋
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