Recipe - Butter and thyme lamb loin chops

Butter and thyme lamb loin chops by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 6-8 mins
Serves: 4


  • 1/4 cup fresh thyme leaves
  • 4 cloves garlic, crushed
  • 4 tbsp olive oil
  • 1 tbsp whole grain mustard
  • Salt and pepper to season
  • 8 lamb loin chops
  • 1 tbsp butter
  • Juice and zest of 1 lemon


  • Large bowl
  • Large skillet
  • Serving plate


Lamb loin chops are a fantastic source of iron, with lamb generally having more iron than other protein sources such as chicken or fish. Enjoy these delicious lamb chops on a warm summer night with a side salad or roast potatoes and glazed carrots.

  1. In a large bowl, stir together thyme leaves, garlic, 2 tbsp olive oil, mustard, salt and pepper.
  2. Add lamb chops, using your hands, evenly coat them with the herb mixture. Cover the bowl and let marinate for at least 10 minutes at room. temperature or cover and refrigerate 2 hours maximum.
  3. If refrigerating, allow chops to return to room temperature for at least 10 minutes before cooking.
  4. In a large skillet over high heat, heat the remaining olive oil until simmering.
  5. Add lamb chops to hot pan and cook, without moving them, until golden brown on one side, about 3 minutes, depending on how rare you like your lamb.
  6. Turn chops, add butter to pan, continue cooking until golden brown on the other side, approximately 2-3 minutes, adjusting the heat as needed.
  7. As the butter melts, spoon it over the lamb chops.
  8. Transfer cooked chops to a serving plate and spoon remaining pan juices and lemon juice over the chops.
  9. Garnish with lemon zest.