Start by making the marinade. Combine Dijon mustard, fresh thyme, garlic, olive oil, salt, and pepper in a small bowl. Coat each lamb chop generously with this mixture. Allow them to marinate in the fridge for at least 2 hours. This allows the flavors to soak into the meat. If you're short on time, even a quick 30-minute marinade will add great taste!

Take the lamb chops out of the fridge about 30 minutes before you’re ready to cook. This helps to ensure they cook evenly. There’s nothing worse than cold spots in a delicately cooked piece of meat!

Heat oil in a large skillet over medium-high heat until shimmering. Add the lamb chops to the pan and sear for about 2-3 minutes per side. The goal here is to develop a deep, golden crust that seals in the juices and adds texture.

Once seared, transfer the lamb chops to an oven-safe dish or leave them in the skillet if ovenproof. Bake in a preheated oven at 375°F (190°C) for roughly 10-12 minutes, or until they’re done to your liking. For medium-rare, aim for 135°F (57°C) at the thickest part.

While the lamb chops bake, prepare the sauce. Combine Dijon mustard, fresh thyme leaves, a touch of olive oil, and black pepper in a small pan over low heat. Stir continuously until the sauce thickens a bit, creating a velvety coating perfect for drizzling.

Once out of the oven, baste the lamb chops with a bit of the sauce for added flavor. Serve them hot with a generous drizzle of the remaining sauce, and enjoy the applause as everyone digs in!