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-> [Beef, Entrees, Herbs & Spices, Lamb & Mutton, Veal] -> [Lamb chops with mustard & chives Recipe] |
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Lamb chops with mustard & chives
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| Artist: |
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| Categories: |
Beef, Entrees, Herbs & Spices, Lamb & Mutton, Veal |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Oil | | 4
| | Loin or rib lamb chops | | | -- each 1 to 1 ? thick | | 1/2
| cup | Beef, veal or chicken stock | | 1
| tbsp | Fresh chives, minced | | 1
| tbsp | Dijon mustard or other hot | | | -homemade mustard | | | Salt and pepper, to taste |
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Procedures:
| 1 | Heat oil in a large, heavy skillet. | | 2 | Sear chops quickly on both sides to seal in juices. | | 3 | Reduce heat to medium and allow to cook, turning several times, to desired doneness - 10 to 12 minutes. | | 4 | (to test, make a small cut next to the bone. | | 5 | If it"s light pink, it"s perfect). | | 6 | Pour off some of the fat from the pan. | | 7 | Remove cooked chops to a heated platter and keep warm. | | 8 | To deglaze, add stock to skillet and stir, scraping up any meat bits from bottom of pan. | | 9 | Reduce over high heat until slightly thickened. | | 10 | Remove pan from heat (turn heat to low); stir in chives and mustard. | | 11 | Return pan to low heat to warm the mustard, but do not allow to boil. | | 12 | Add any juices that may have accumulated around chops. | | 13 | Season with salt and pepper. | | 14 | Serve sauce at once, poured over lamb chops. | | 15 | Enright suggests serving this with buttered noodles and broiled tomato halves |
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