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Add a photoServings: 2
Ingredients
- 1 Tbsp. Oil
- 4 x Loin or possibly rib lamb chops each 1 to 1 1/2" thick
- 1/2 c. Beef, veal or possibly chicken stock
- 1 Tbsp. Fresh chives, chopped
- 1 Tbsp. Dijon mustard or possibly other warm homemade mustard Salt and pepper, to taste
Directions
- Heat oil in a large, heavy skillet. Sear chops quickly on both sides to seal in juices. Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 min. (To test, make a small cut next to the bone. If it's light pink, it's perfect.)
- Pour off some of the fat from the pan.
- Remove cooked chops to a heated platter and keep hot. To deglaze, add in stock to skillet and stir, scraping up any meat bits from bottom of pan. Reduce over high heat till slightly thickened. Remove pan from heat (turn heat to low); stir in chives and mustard. Return pan to low heat to hot the mustard, but don't allow to boil. Add in any juices which may have accumulated around chops. Season with salt and pepper. Serve sauce at once, poured over lamb chops.
- Enright suggests serving this with buttered noodles and broiled tomato halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 2 servings | |
| Calories 188 | |
| Calories from Fat 143 | 76% |
| Total Fat 16.03g | 20% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 34mg | 11% |
| Sodium 115mg | 5% |
| Potassium 177mg | 5% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.13g | 0% |
| Protein 10.1g | 16% |
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