Ontario raised, aged lamb chops are rich and luxurious and are easy to make with this delicious mustard thyme sauce with red wine and fresh herbs. Beautiful rich complex flavors yet incredibly easy to put together! Impress yourself and your guests and experience the incredible flavor of Ontario raised, aged lamb!
- 4-6 5oz Ontario Raised, Aged Lamb Chops
- 2 Tablespoons Olive Oil
- 4 Cloves Garlic, Grated
- 1 1⁄2 Tablespoon Fresh Lemon Juice
- 2 Tablespoon Fresh Thyme, Finely Chopped
- 1⁄2 Teaspoon Each Fresh Cracked Pepper, Sea Salt
- 1⁄2 Cup Dijon Mustard
- 1 Cup Red Wine (White If It Is Your Preference)
- 3 Tablespoon Fresh Thyme
- 1 Clove Garlic, Grated
To begin, allow your Ontario raised, aged lamb chops to come to room temperature and pat off excess moisture.
In a medium shallow edged dish combine marinade of 2 tablespoons olive oil, lemon juice, grated garlic, fresh thyme and fresh cracked pepper and sea salt, place lamb and rub and massage to thoroughly coat and allow to rest at room temp in marinade for 30-40 minutes.4 Heating a large skillet on medium high, add olive oil, when hot add lamb chops with 1-2 inches between of space to allow a proper sear or sear individually; Sear on medium heat on each side for about 4-5 minutes or until browned, remove and set aside as you finish searing remaining chops. In the same skillet, add wine and bring to boil ; lower heat slightly and add garlic, thyme and dijon mustard and bring to a simmer to thicken slightly. Lowering heat to medium add back in your seared lamb chops and cook in sauce until thoroughly cooked approx 10 minutes. Serve with fresh baked potato and fresh salad top with mustard thyme sauce, fresh thyme and lemon wedge with a glass of your favorite, Enjoy!