Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce

"The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts."
 
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Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Season the lamb chops all over with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
  • Transfer to a large plate, cover loosely with foil, and keep warm.
  • Repeat with the remaining two chops.
  • Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
  • Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
  • Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
  • Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
  • Remove the skillet from the heat and stir in the dill.
  • Season to taste with salt and pepper.
  • Serve the lamb with the sauce.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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