Prep 15 mins
Cook 20 mins
This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.
- 16 french trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
- 2 tablespoons French mustard, mild creamy
- 1 3⁄4 tablespoons black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brandy
- 1⁄2 cup milk
- 2 1⁄2-3 tablespoons cream
- 1 1⁄2 tablespoons chopped chives
- Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
- Cook chops either under the grill, BBQ or pan fry until desired doneness.
- For The Sauce.
- In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
- Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
- Serve sauce over chops and sprinkle with chopped chives.
Thanks for a Friday night treat Flying Chef - took the advice of kiwidutch and made sure we didn't go too much on the mustard using a milder French mustard. But used pre ground fine pepper instead of freshly ground and only using maybe two teaspoons - perhaps that's why it cleared my sinuses! Thanks again for the inspiration!
Used lamb loin chops (cooked in the frypan) and poured over the sauce and garnished with spring onion and the DM (thought was a bit peppery but loved it) as did the DS and myself. Used freshly ground mixed peppercorns and have to admit was a bit overhanded in peppering the chops. Served with oven baked sweet potatoe for the DM and I and regular potatoe for the DS with steamed brocolli, cauliflower, carrot, and spinach. Thank you The Flying Chef, would like to try this with a beef steak done on the b-b-q. Made for Ausie Swap #22 - November 2008.
We liked these.... the brandy is an excellent touch, but if you have a very strong specialty Dijon mustard as I did in my cupboard, then please be warned that it can be somewhat overpowering and 1 tablespoon would be more than sufficiant. That said, the chops were great and with some small revision on the mustard I would be most happy to make these again. please see my rating system: 4 stars for a lovely recipe.. Thanks!