In a large snap lock bag or glass container combine half the oil, half the lemon thyme and the garlic. Season and add lamb to coat. Set aside for 10 minutes to marinate.
Heat a large frying pan over high heat. Add lamb and cook for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil.
Add the remaining oil to the same pan over low heat. Add eschallot and cook for 30 seconds. Pour in wine or stock and stir well. Simmer until reduced by half then add mustard and remaining thyme. Simmer for 1-2 minutes or until slightly thickened. Season, return chops to pan and coat well in sauce.
Serve chops with any remaining sauce, sweet potato mash, zucchini, green beans and spinach. Sprinkle with extra thyme.
Lamb loin or chump chops or lamb cutlets would also work well in this recipe.
Leftover chops can be sliced off the bone, added to a big bowl of salad leaves with any leftover sauce and enjoyed for lunch the next day.
Your favourite mustard would work well in this recipe – Dijon or honey mustard or even horseradish would also be delicious.