Step 1: Prepare the Lamb Chops
1. Season Chops: Pat the lamb chops dry with paper towels. Season both sides generously with salt and pepper.

Step 2: Sear the Lamb Chops
1. Heat Olive Oil: In a large skillet, heat the olive oil over medium-high heat.
2. Cook Chops: Add the lamb chops to the skillet in a single layer. Sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (about 145°F for medium-rare).
3. Remove and Rest: Once cooked, remove the lamb chops from the skillet and let them rest on a plate, loosely covered with foil.

Step 3: Make the Mustard Thyme Sauce
1. Sauté Garlic and Thyme: In the same skillet, add the minced garlic and thyme. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
2. Deglaze with Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 2-3 minutes.
3. Add Cream and Mustard: Stir in the heavy cream, Dijon mustard, and whole grain mustard (if using). Cook for another 2-3 minutes until the sauce thickens slightly.
4. Finish with Lemon Juice: Remove the skillet from heat and stir in the lemon juice. Adjust seasoning with salt and pepper if needed.

Step 4: Serve
1. Plate the Chops: Place the lamb chops on serving plates.
2. Drizzle Sauce: Spoon the mustard thyme sauce over the lamb chops.
3. Garnish: Garnish with fresh thyme sprigs if desired and serve immediately.