YIELD Makes 4 servings
|1||teaspoon dried thyme|
|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)|
- 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.
- 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.
|Serving Size:||1 chop plus 2 tablespoons sauce|
|Saturated Fat||9 g|
|Total Fat||25 g|
|Calories from Fat||62 %|
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