Creamy Dijon Lamb Chops
Seared lamb chops finished with a luscious Dijon mustard cream sauce.
Ingredients
For the Lamb Chops:
8 lamb rib chops (about 1 inch thick)
2 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
Salt and black pepper, to taste
For the Dijon Cream Sauce:
2 Tbsp butter
2 shallots, finely minced
2 cloves garlic, minced
½ cup dry white wine (or chicken broth)
1 cup heavy cream
2 Tbsp Dijon mustard
1 tsp whole-grain mustard (optional, for texture)
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, serves 4)
Protein: 43g
Fat: 49g
Carbs: 5g
Preparation
Pat lamb chops dry, season with salt, pepper, rosemary, and thyme.
Heat butter or tallow in a skillet over medium-high. Add garlic and lamb chops, searing 3–4 minutes per side until browned and cooked to desired doneness (medium-rare to medium works best). Remove and keep warm.
In the same skillet, melt butter. Add shallots and garlic, sauté 2–3 minutes until softened. Deglaze with white wine, scraping up browned bits, and reduce by half.
Stir in heavy cream and Dijon mustard (and whole-grain mustard if using). Simmer 3–4 minutes until slightly thickened. Season with salt and pepper.
Return lamb chops to skillet, spoon sauce over, and let simmer 1–2 minutes to meld flavors.
Garnish with parsley and lemon wedges. Serve hot.
2x25# DB PP, HCl
Burpees no reach
35:40
Happy New Year everyone!