Lamb Chops With Mustard & Chives
Description
This International main features Oil, Or rib lamb chops. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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each 1 to 1 1/2" thick 1/2 c Beef, veal or chicken stock 1 tb Fresh chives; minced 1 tb Dijon mustard or other hot -homemade mustard Salt and pepper; to taste
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Heat oil in a large, heavy skillet.
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Sear chops quickly on both sides to seal in juices.
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heat to medium and
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allow to
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cook , turning several times, to desired doneness - 10 to 12 minutes.
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(To test, make a small cut next to the bone.
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If it's light pink, it's perfect.) Pour off some of the fat from the pan.
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Remove cooked chops to a heated platter and keep warm.
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To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan.
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Reduce over high heat until slightly thickened.
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Remove pan from heat (turn heat to low); stir in chives and mustard.
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Return pan to low heat to warm the mustard, but do not allow to boil.
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Add any juices that may have accumulated around chops.
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Season with salt and pepper.
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Serve sauce at once, poured over lamb chops.
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Enright suggests serving this with buttered noodles and broiled tomato halves.
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Toronto: James Lorimer & Company, 1985.
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Pg.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 327.1kcal
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 9.6g48%
- Cholesterol 97.0mg33%
- Sodium 72.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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