PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
Nutrition Facts : Calories 449 kcal, Carbohydrate 4 g, Protein 43 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 128 mg, Sodium 484 mg, Fiber 1 g, ServingSize 1 serving
LAMB CHOPS WITH CREAMY MUSTARD SAUCE
This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!
Provided by Olivia Ribas
Categories dinner Main Course
Time 52m
Number Of Ingredients 13
Steps:
- Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
- Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
- Let the lamb chops marinade for 30 minutes at room temperature.
- In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
- Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
- Remove the lamb chops from the skillet and set aside.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It's about 2-3 minutes.
- Add back to the skillet the pan-seared lamb chops.
- Simmer on low-medium heat for a minute or two.
- Season the sauce with salt, cracked black pepper and fresh thyme.
Nutrition Facts : ServingSize 1 /4, Calories 354 kcal, Carbohydrate 4 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 554 mg, Fiber 1 g, UnsaturatedFat 6 g
CREAMY WHOLE-GRAIN MUSTARD SAUCE
Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add shallots and saute until soft, about 2-3 minutes.
- Add vinegar and cook for 1 minute.
- Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
- Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
- Remove from heat and whisk in remaining butter.
- Strain into a small bowl.
- Whisk in mustard, salt and pepper.
- Cover and refrigerate until ready to use, up to 24 hours.
Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9
RACK OF LAMB WITH MUSTARD SAUCE
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet and sear lamb, fat side down, until dark brown, about 6 minutes.
- Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
- Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.
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