Creamy garlic lamb chops
Cooked in a fry pan these creamy garlic lamb chops are delightfully delicious and inviting. Great for when you're in need of a cosy, simple meal solution.
Ingredients
Method
Ingredients
- 4 lamb shoulder chops, room temperature
- 4 cloves garlic, minced
- 3 sprigs of thyme
- ¾ cup chicken stock
- ¼ cup cream
- ¼ cup wholegrain mustard
Method
- In a large bowl toss together lamb shoulder chops, half the garlic, the leaves from one thyme sprig, a generous drizzle of olive oil, salt and pepper.
- Bring a non-stick fry pan to medium high heat. Cook the lamb in batches for 3-4 minutes on each side or until golden brown. Remove from the pan and set aside.
- In the same pan, add chicken stock and cream. Bring to a boil.
- Once boiling, add wholegrain mustard, the remaining garlic and remaining thyme sprigs. Cook for a further 3-5 minutes or until the sauce has reduced and thickened. Season to taste.
- Return the lamb chops back into the pan and cook for 3-5 minutes or until heated through and cooked to your liking. Serve and enjoy.
Top tip: Complete this scrumptious meal with a side of pumpkin mash and pan fried brussel sprouts.