Quick Creamy Turkey Ham Lamb Chops: A Weeknight Delight (Print Version)

Quick Creamy Turkey Ham Lamb Chops Recipe brings tender lamb, savory turkey, and smoky ham together in a rich, velvety sauce for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2-4 Servings
Difficulty: Intermediate
Cuisine: European-Inspired
Dietary: Contains Dairy, Meat

# Ingredients:

→ Chops & Meats

01 - 1 lb lamb loin chops (2-4 chops)
02 - 4 slices turkey ham, chopped
03 - 1 tbsp olive oil

→ Creamy Sauce Base

04 - 1 small yellow onion, finely chopped
05 - 4 cloves garlic, minced
06 - 1 cup low-sodium chicken broth
07 - 1/2 cup heavy cream
08 - 1 tsp Dijon mustard

→ Seasonings & Spices

09 - 1/2 tsp dried thyme (optional)
10 - Salt and freshly ground black pepper to taste

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First, get that pan hot with a drizzle of olive oil. Sear your turkey ham until it's crispy and golden. Remove it and set aside, leaving those flavorful bits in the pan. Then, season your lamb chops generously with salt and pepper. Sear them hard for about 3-4 minutes per side until they're beautifully browned. This is where you build so much flavor for this meal; don't rush it!
02 - Take the lamb chops out and set them aside. In the same pan, add the chopped onion and cook until softened, about 3-4 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant. This step always smells amazing, making my kitchen feel warm and inviting. Be careful not to burn the garlic; it can turn bitter so quickly!
03 - Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it's essential for a rich sauce! Let it simmer for a few minutes to reduce slightly. I always forget this step if I'm chatting too much, but it really concentrates the flavor for this creamy lamb.
04 - Reduce the heat to low. Stir in the Dijon mustard, then slowly pour in the heavy cream, whisking constantly until the sauce is smooth and gently simmering. This is the moment the sauce transforms into that luscious, velvety goodness. Don't let it boil vigorously, or it might separate. Just a gentle simmer, please!
05 - Nestle the seared lamb chops back into the creamy sauce. Spoon some of that beautiful sauce over them. Cover the pan and let it simmer gently for another 5-7 minutes, or until the lamb chops are cooked to your desired doneness. This allows the lamb to finish cooking and absorb all those fantastic flavors.
06 - Before serving, crumble the crispy turkey ham back into the pan or sprinkle it over the individual chops. Stir in the fresh chopped parsley. Give it a final taste and adjust seasoning if needed. The aroma at this point is just incredible! Serve immediately and watch everyone dig into this delicious meal.

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcrowd the pan when searing; it's tempting but really affects the crust.
02 - Storage advice that actually works from my kitchen trials: Always reheat gently on the stovetop to keep the sauce creamy, microwaves make it sad.
03 - Substitution I've tried that worked surprisingly well: Pork chops are a fantastic stand-in if you don't have lamb, and the sauce loves them.
04 - Serving suggestion that makes this dish extra special: Pile it high on creamy mashed potatoes, the sauce is just divine over them.

# Equipment Needed:

01 - Large skillet or cast iron pan
02 - Tongs
03 - Whisk
04 - Meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 650 Calories
Total Fat: 45g
Total Carbohydrate: 15g
Protein: 48g

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