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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INGREDIENTS
Nutrition- 4
- freshly ground black pepper
- 1tablespoon extra-virgin olive oil
- 2
- 1⁄2cup chicken broth
- 1⁄2cup dry white wine
- 1tablespoon Dijon mustard
- 2teaspoons lemon juice
- 2
- 1
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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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