Lamb Chops with Mustard and Chives Recipe
Ingredients
| 1 tbsp vegetable oil or clarified butter | ||
| 4 loin or rib chops (or 2 shoulder chops), 1 to 1/2 inches thick | ||
| 1/2 cup good beef, veal or chicken stock | ||
| Snipped chives | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1. Take a heavy large skillet, add butter or oil and allow to heat till it starts bubbling. Add chop and sear either sides so as to seal the juices. Lower the heat to medium and cook, while turning occasionally, for about 10 to 12 minutes or till when cut the inside of chops should be pink. Discard some fat, transfer cooked chops to a heated platter and keep aside, retaining the warmth.
2. In the skillet, place the stock and scrape the meat bits from pan bottom by stirring. Place on high heat and allow the mixture to thicken slightly.
3. Take the pan off from heat, lower the heat to minimum, add mustard and chives and stir well. Place the pan on low heat and allow mustard to become warm. Add juices surrounding chops and season with salt and pepper.
SERVING
4. Pour sauce on hot lamb chops and serve.
1. Take a heavy large skillet, add butter or oil and allow to heat till it starts bubbling. Add chop and sear either sides so as to seal the juices. Lower the heat to medium and cook, while turning occasionally, for about 10 to 12 minutes or till when cut the inside of chops should be pink. Discard some fat, transfer cooked chops to a heated platter and keep aside, retaining the warmth.
2. In the skillet, place the stock and scrape the meat bits from pan bottom by stirring. Place on high heat and allow the mixture to thicken slightly.
3. Take the pan off from heat, lower the heat to minimum, add mustard and chives and stir well. Place the pan on low heat and allow mustard to become warm. Add juices surrounding chops and season with salt and pepper.
SERVING
4. Pour sauce on hot lamb chops and serve.
Chef
