Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement