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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.
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 |
This recipe appears in:
Lamb
