Herb-Dijon Lamb Chops (Bone-In, Pan-Seared & Roasted)

Herb-Dijon Lamb Chops (Bone-In, Pan-Seared & Roasted)

Ingredients
• 8 bone-in lamb chops (from a rack, about 1–1.25 inch thick)
• 1.5 tsp salt
• 1 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1–2 tbsp butter (for searing/basting)

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Herb–Dijon Paste

Mix together in a small bowl:
• 2 tbsp Dijon mustard
• Minced garlic
• Chopped rosemary
• Chopped thyme
• 1 tbsp olive oil
• Pinch of black pepper (optional)

Should be smooth, thick, and spreadable.

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Instructions

1. Season the Chops

Pat chops dry.
Season both sides with:
• Salt
• Black pepper

(Just S&P — the herbs and garlic are in the paste.)

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2. Coat With the Herb-Dijon Paste

Spread a thin, even layer of the herb-Dijon paste on all sides of each chop.
Don’t cake it on—just enough to lightly cover.

Let them sit 5–10 minutes if you can (not required, but helps flavor).

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3. Sear

Heat a large skillet over medium-high heat with a bit of oil.

Sear each side:
• 2 minutes per side until golden
• Add 1–2 tbsp butter during the last minute and baste

Chops will smell insane at this point.

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4. Roast (Short)

Transfer chops to a 400°F oven for 5–8 minutes depending on thickness.

Doneness Guide
• Medium-rare: pull at 125°F
• Medium: pull at 135°F

(They rise a few degrees while resting.)

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5. Rest

Let rest 5 minutes to stay juicy.

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6. Serve

Plate 2–3 chops per person.
Finish with flaky salt or a squeeze of lemon if desired.

#stillhungy #lambchops #lambrecipe #dinnerideas #easyrecipes

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