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)

Serves 2

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.
In an ovenproof skillet large enough to hold all of the chops, add the oil, then heat to medium high. Turn on the fan, and prepare for splatters.  Add the chops, and cook for 3 minutes on the first side. They should be well browned.  If they are not, then go a minute or two longer.  Flip them over with tongs, and cook on the other side until browned, for at least 3 minutes, and if needed up to 5.

Transfer the chops to a plate, and set aside while you make the sauce,
Lower the heat to medium, add the garlic, add the thyme, stirring into the pan juices, until fragrant. This happens quickly.  Don't let the garlic burn.

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.
Add the chops back in to the skillet, and transfer to the oven.

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.
Add the cream to the skillet, and cook stirring, over medium high heat, until the sauce thickens slightly, about 3 minutes.
Add the fresh herbs and stir.
Serve the sauce with the chops.
And an arugula salad.

Delicious!

B

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