Lamb Chops With Port, Mustard & Cream (Costeletas De Carneir

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle the lamb chops with salt and pepper.
  • In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
  • Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
  • Transfer to a platter and keep warm.
  • Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
  • Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
  • Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
  • Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.
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