Lamb Chop with Mustard Sauce Photo
Lamb Chop with Mustard Sauce

YIELD Makes 4 servings

INGREDIENTS

1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 center-cut loin lamb chops (about 1-1/2 pounds total)
2 tablespoons canola or vegetable oil
1/4 cup finely chopped shallots or sweet onion
1/4 cup beef or chicken broth
2 tablespoons Worcestershire sauce
1‑1/2 tablespoons Dijon mustard
Chopped fresh thyme (optional)

PREPARATION:

  1. Sprinkle dried thyme, salt and pepper over lamb. Heat oil in large skillet over medium heat. Add chops; cook 4 minutes per side. Remove chops from skillet; set aside.
  2. Add shallots to skillet; cook 3 minutes, stirring occasionally. Reduce heat to medium-low. Add broth, Worcestershire sauce and mustard; simmer 5 minutes or until sauce thickens slightly, stirring occasionally. Return chops to skillet; cook 2 minutes for medium-rare, turning once. Transfer to serving plates; sprinkle with fresh thyme, if desired.
This recipe appears in: Lamb
NUTRITIONAL INFORMATION:
Serving Size: 1 chop plus 2 tablespoons sauce
Sodium 603 mg
Protein 32 g
Fiber trace g
Carbohydrate 4 g
Cholesterol 106 mg
Saturated Fat 9 g
Total Fat 25 g
Calories from Fat 62 %
Calories 384
DIETARY EXCHANGE:
Fat 3.5
Meat 4

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