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Lamb Chops with Mustard Sauce
Browse the recipe Lamb Chops with Mustard Sauce
Lamb Chop with Mustard Sauce
YIELD Makes 4 servings
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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:
- 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.
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 |