Prep 15 mins
Cook 25 mins
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
- 8 lamb chops, fat trimmed
- salt & fresh ground pepper
- 2.46 ml garlic powder
- 29.58 ml olive oil
- 2 garlic cloves, minced
- 1 large shallot, finely chopped
- 177.44 ml dry red wine
- 4.92 ml fresh rosemary, minced
- 14.79 ml fresh parsley, chopped
- 177.44 ml chicken broth or 177.44 ml chicken stock
- 4.92 ml butter
- 4.92 ml flour
- 9.85 ml Dijon mustard
- 44.37 ml heavy cream
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
This sauce was amazing! It was beautifully balanced with just the right amounts of richness and acidity. Very easy to make, too! I have a feeling I'll use this recipe often!
This was a great hit! We love lamb and the sauce made the chops really wonderful!
Absolutely loved, I thought the sauce had such a delicate flavour paired with the lamb. My only complaint, it was not the best colour that is more for photo purposes though, wouldn't have looked great. But is was full of flavour and complimented the lamb well. I did use fresh garlic chopped into small pieces to press on the lamd instead of powered. I also used lamb rack as this is what I had on hand and baked in the oven for about 25 Min's. Lovely recipe and will make again, thanks for posting.