| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings (1/2 cup sauce) |
Ingredients
- 8 (6-ounce) loin lamb chops, fat trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, smashed
- 1 cup dry red wine
- 1 teaspoon minced fresh rosemary leaves
- 1 cup chicken broth, low-sodium canned
- 2 tablespoons unsalted butter, cut into bits
- 2 teaspoons whole-grain mustard
- 2 tablespoons heavy cream
Instructions
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it’s edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don’t burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts
| Calories | 488 calorie |
| Total Fat | 27 grams |
| Saturated Fat | 11 grams |
| Carbohydrates | 2 grams |
| Protein | 48 grams |
Reviews
I have never cooked lamb chops before and was really blown away at how easy to make and delicious this was! I think I could have reduced my sauce more as it wasn’t very thick but it worked out fine because I served it with asparagus and couscous , and the couscous just soaked it all up. This recipe is a keeper!
First lamb chops I’ve had and I couldn’t be happier! The sauce was amazing, and the sear on the chop great.
Made this tonight, and it was SO delicious! Served with mashed potatoes and golden beets. Certainly giving it 5 stars!
On point! I put the oven on 170 to make sure not to over cook. I added some extra garlic, wine and stick and did not add the cream. Served with Beet Risotto which gave it a sexy red color (puree 1 small beet with a little chicken stock and add it to the rice as the last bit of liquid), and Balsamic Bacon Green Beans!! Thank you!
Perfect. I agree with putting them in the 200 degree oven while making the sauce and like the idea of using an immersion blender on the sauce. The flavor is really nice and we had mashed cauliflower and steamed broccoli with lemon along with our lamb.
This recipe is just amaze! So easy to make and great knowing I can have a wonderful meal for the family in no time! :
Great recipe, I think I would have baked the lamb chops instead. But overall, the recipe had great flavor!
Great recipe and very delicious i served my chops with some sauteed swiss chard and wild rice.
AWESOME!!!!!!!!!!!!!!!!
AWESOME!!!!!!!!!!!!!!!!
This was delicious! I used two sirloin lamb steaks about a pound total and took the suggestion of another to put the chops in the oven at 200 until you get the sauce ready. I also used my immersion blender on the sauce and I think that made it it even more awesome. I served it with mashed purple cauliflower that i found at my local produce stand. I use Rachel Rays mashed cauliflower recipe.
This is a decent recipe, with good flavor and nice, tender chops as a result, but it’s not our favorite. There are better lamb chop recipes, like Rachel Ray’s Moroccan Rub lamb chops (the best) and Lamb Chops au Poivre.