Monday, April 10, 2017
Lamb Chops with Lemon-Mustard sauce
Well, today I thought I would be writing about Seven-Hour Leg of Lamb, which I cooked all afternoon yesterday while Tom and David watched the Master's final round of golf, and I had a 600-page book to keep me company.
This morning it still seems like a good idea --- a garlic-studded leg of lamb, a bottle of dry white wine, onions and carrots, fragrant thyme, rosemary and garlic---in a low oven (300 degrees) for seven hours, basting it every half hour.
I think I overcooked it (by a few hours!), because the size of my lamb roast wasn't as large as the one called for in Tom Valenti's recipe.
Instead, today I offer you my "go to" recipe for lamb chops, which I made many times over the last 6 months because we bought a CSA from a local farmer.
There were lots and lots of lamb chops. At first, I simply pan-fried them. Then, I found this recipe in Fine Cooking.
The sauce is SO good. I am putting it on the blog so I don't forget about it. It works well with lamb tenderloin,too. It is delicious.
I have changed the recipe up a bit, based on making it so many times.
Seared Lamb Chops with Lemon-Mustard Pan Sauce
(Fine Cooking, 2016)
1 T. olive oil
4 small lamb loin chops
1 t. finely chopped garlic (more if you wish)
1/2 cup dry white wine
1/2 fresh lemon, squeezed
2 t. country style mustard
1/2 t. brown sugar
1/4 cup heavy cream
Freshly chopped parsley or chives for garnish (optional)
Preheat the oven to 350 degrees.
Pat the lamb chops dry with paper towels. The drier they are, the better they will brown (vs. steam). Season both sides well with salt and pepper.
Transfer the chops to a plate, and set aside while you make the sauce,
Add the wine, and cook, stirring in the brown bits from the bottom of the skillet.
Whisk in the lemon juice, mustard, and brown sugar and cook for a minute or so longer.
Roast until done to your liking, about 7 minutes more, up to 10 minutes. This will depend on the thickness of your chops.
Best to test the temperature. Medium rare is 135 degrees.
Remove the pan from the oven, remove the chops to a plate and tent (cover with aluminum foil), while you finish the sauce.