Ingredients
- 8 (6-ounce) loin lamb chops, fat trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, smashed
- 1 cup dry red wine
- 1 teaspoon minced fresh rosemary leaves
- 1 cup chicken broth, low-sodium canned
- 2 tablespoons unsalted butter, cut into bits
- 2 teaspoons whole-grain mustard
- 2 tablespoons heavy cream
Directions
Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
Serve 2 chops per person with the sauce.
Copyright 2005 Television Food Network, G.P. All rights reserved.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 24 reviews
By sandicueva
chino, CA
on January 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is just amaze! So easy to make and great knowing I can have a wonderful meal for the family in no time! :
By Nicole38
Savannah, GA
on November 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe, I think I would have baked the lamb chops instead. But overall, the recipe had great flavor!
By Chefrobo
Charlotte, NC
on October 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe and very delicious i served my chops with some sauteed swiss chard and wild rice.
AWESOME!!!!!!!!!!!!!!!!
Read all 24 reviews