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

Submitted by Dr. Jenny

"DH and I made this lamb chop recipe last night and thought it could not be quicker and easier. It was also really tasty. We thought it would be really good for a weeknight meal since the prep is so minimal. The recipe is from my Williams-Sonoma "Savoring Spain and Portugal" cookbook. We easily halved the recipe to suit 6 lamb chops. The cookbook states to serve the lamb chops with fried potatoes and sauteed carrots with mint. We served with steamed broccoli."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 6

ingredients

• 12 lamb loin chops, each about 1 1/2 inches thick (4 cm)
• salt & freshly ground black pepper, to taste
• 2 tablespoons olive oil (or unsalted butter)
• 1 cup dry port wine
• 3 tablespoons Dijon mustard
• 1 cup heavy cream

directions

1. Sprinkle the lamb chops with salt and pepper.
2. In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
3. 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.
4. Transfer to a platter and keep warm.
5. Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
6. Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
7. Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
8. 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.