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 chops by mixing minced rosemary and garlic with olive oil, then smear this mixture on the chops and refrigerate overnight.
- On the day of cooking, bring the lamb to room temperature and prepare the shallot and lemon juice.
- Heat a frying pan over medium-high heat, add olive oil, and sear the lamb chops for 6-7 minutes on each side.
- Remove the lamb chops and cover them with foil to keep warm.
- In the same pan, lower the heat and sauté shallots, then add beef broth and brandy, simmering for a minute.
- Stir in mustard, Worcestershire sauce, and erythritol, then whisk in cream and add rosemary and thyme, simmering until thickened.
- Add lemon juice and butter to the sauce, adjusting seasoning before serving over the lamb chops.
Nutrition Facts (estimated)
Servings
4
Calories
426
Total fat
30g
Total carbohydrates
4g
Total protein
31g
Sodium
mg
Cholesterol
mg
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