Lamb Chops with Lemon, Thyme & Mustard Butter

Lamb Chops with Lemon, Thyme & Mustard Butter
Photo by Scott Phillips


  • 1/8 tsp. freshly ground black pepper; more as needed
  • 4 Tbs. unsalted butter, softened
  • 1 tsp. fresh thyme leaves, lightly chopped
  • 1 tsp. whole-grain Dijon mustard
  • 8 lamb loin chops (1-½- to 2-inch-thick chops; about 3 lb.), trimmed
  • 1/8 tsp. kosher salt; more as needed
  • ¾ tsp. finely grated lemon zest

In a small bowl, mash together the butter, mustard, thyme, zest, salt, and pepper until well combined. Refrigerate until ready to use. Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated ...

View full recipe at Fine Cooking


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