Ingredients:

  • 8 small Lamb Loin or Rib Chops (bone-in, approximately 1.5 lbs / 700g)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp packed Fresh Thyme Leaves
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika (optional)
  • 2 Tbsp High Heat Cooking Oil (Grapeseed, avocado, or refined vegetable oil)

Instructions:

  1. Pat the Chops Dry: Remove the lamb chops from the fridge 15 minutes before cooking. Pat them aggressively dry with kitchen paper. This is crucial for achieving a proper crust.
  2. Initial Seasoning: Season both sides of the chops lightly with salt and pepper.
  3. Prepare the Crust: In a small mixing bowl, combine the Dijon mustard, fresh thyme leaves, garlic powder, and smoked paprika (if using). Mix until thoroughly combined.
  4. Coat the Lamb: Using a small spatula or spoon, spread the mustard-thyme mixture evenly over both sides of each lamb chop. It should be a thin, consistent layer.
  5. Heat the Pan: Place a heavy-bottomed skillet (cast iron is preferred) over high heat. Add the 2 Tbsp of high-heat cooking oil and wait until it is shimmering and just starting to lightly smoke.
  6. Sear the Chops: Carefully place the chops into the hot pan, ensuring they are not touching (cook in batches if necessary). Sear for 3–4 minutes on the first side until a deep golden-brown crust forms.
  7. Flip and Finish: Flip the chops using tongs. Reduce the heat slightly to medium-high. Cook the second side for 3–4 minutes until the internal temperature reaches your desired doneness (130–140°F / 54–60°C).
  8. Rest the Meat: Transfer the cooked chops immediately to a warm plate or cutting board. Tent loosely with foil and allow them to rest for 5 minutes. This allows the juices to redistribute.
  9. Serve: Arrange the chops on a platter and serve immediately.