LAMB CHOPS WITH MUSTARD & CHIVES

      Title: LAMB CHOPS WITH MUSTARD & CHIVES
  Categories: Harned 1994, Herb/spice, Main dish, Veal
       Yield: 2 Servings
  
       1 tb Oil
       4    Loin or rib lamb chops
            -- each 1 to 1 1/2" thick
     1/2 c  Beef, veal or chicken stock
       1 tb Fresh chives; minced
       1 tb Dijon mustard or other hot
            -homemade mustard
            Salt and pepper; to taste
  
   Heat oil in a large, heavy skillet.  Sear chops quickly on both sides
   to seal in juices.  Reduce heat to medium and allow to cook, turning
   several times, to desired doneness - 10 to 12 minutes. (To test, make
   a small cut next to the bone.  If it's light pink, it's perfect.)
   Pour off some of the fat from the pan.
   
   Remove cooked chops to a heated platter and keep warm. To deglaze, add
   stock to skillet and stir, scraping up any meat bits from bottom of
   pan. Reduce over high heat until slightly thickened. Remove pan from
   heat (turn heat to low); stir in chives and mustard. Return pan to
   low heat to warm the mustard, but do not allow to boil. Add any
   juices that may have accumulated around chops.  Season with salt and
   pepper. Serve sauce at once, poured over lamb chops.
   
   Enright suggests serving this with buttered noodles and broiled tomato
   halves.
   
   From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
   Toronto: James Lorimer & Company, 1985.  Pg. 29. ISBN 0-88862-788-2.
   Electronic format by Cathy Harned.
[ add our full cookbook to your website ] [ Search The Cookbook ]