Easy Pan Seared Lamb Chops
Ingredients
The lamb chops
-
1 ½
pounds
lamb chops, trimmed of excess fat
-
2
cloves
garlic, minced
-
1
tablespoon
rosemary, minced
-
2
tablespoons
olive oil
-
to taste
salt and pepper
The mustard cream pan sauce
-
1
tablespoon
shallot, minced
-
½
cup
beef broth, unsalted
-
2
tablespoons
Brandy
-
⅔
cup
heavy cream
-
1
tablespoon
grainy mustard
-
2
teaspoons
lemon juice
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
erythritol
-
1
sprig
rosemary
-
1
sprig
thyme
-
2
tablespoons
butter
-
to taste
salt and pepper
Instructions
- Prepare the lamb by mixing minced rosemary and garlic with olive oil, then season the chops and refrigerate overnight.
- On the day of cooking, bring the lamb to room temperature and prepare shallots and lemon juice.
- Heat a frying pan and sear the lamb chops on medium heat for 6-7 minutes on each side, then remove and cover.
- For the sauce, sauté shallots in the same pan, then add beef broth and brandy, simmering briefly.
- Incorporate mustard, Worcestershire sauce, and erythritol, then whisk in cream and add herbs.
- Simmer the sauce until thickened, then add lemon juice and butter, adjusting seasoning before serving.
Nutrition Facts (estimated)
Servings
4
Calories
426
Total fat
30g
Total carbohydrates
4g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
You might also like