Drizzle with the. Meanwhile, make the gravy.

Heat large cast-iron skillet over medium-high heat.

Cover lamb loosely with foil; continue roasting for 5 to 10 minutes longer or until thermometer inserted diagonally into the center of the lamb registers 120 degrees F.

Place the leg of lamb in the baking dish. Rest lamb rack 15 minutes loosely covered in aluminum foil before slicing. Set aside.

Cook fat side up in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).

. Use a brush to evenly distribute. Place on the sheet pan, bone side down.

Serve with a Caesar salad and garlic mashed potatoes, as recipe creator MSAGGIEAMY suggests. Serve.

An instant-read thermometer inserted into the.

Mix Dijon mustard and thyme in a small bowl, stirring to combine.

Preheat the oven to 450 degrees F. Set aside.

1 tablespoon Dijon mustard. .

Arrange lamb on a baking.
Preheat oven to 350 degrees F.

Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste.

Place the leg of lamb in the baking dish.

Set aside on a plate. Oven baked lamb chops with dijon mustard. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Heat 2 tablespoons of the oil in a heavy ovenproof skillet (cast-iron or stainless-steel; see note) over high heat. . Line a roasting pan with aluminum foil. These Mediterranean pan-fried lamb chops can be cooked in a stainless steel skillet or in a cast iron pan. . .

These easy and quick Lamb Chops with Mustard-Thyme Sauce make an amazing family favorite dinner! Creamy mustard sauce is made with garlic, Dijon mustard, red wine (or white wine), and fresh thyme.

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Feb 17, 2010 · 2 tablespoons Dijon mustard.

Whisk together Dijon mustard, garlic, olive oil, rosemary, and salt and pepper in a bowl.

This contest-winning lamb recipe calls on pantry staples—like spices, canned tomatoes, olives, and orzo pasta—to create a feast-worthy dish that, flavor-wise, is so much more than the sum of its parts.