Easy Pan-Seared Lamb Chops with Mustard Cream Sauce
This easy pan-seared lamb chop recipe flavors the lamb chops with a dry marinade of garlic and rosemary then finishes them with a silky, creamy, mustard pan sauce.
This easy pan-seared lamb chop recipe flavors the lamb chops with a dry marinade of garlic and rosemary then finishes them with a silky, creamy, mustard pan sauce.
- salt and pepper
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons worcestershire sauce
- 2/3 cup heavy cream
- 2 teaspoons lemon juice
- 2 cloves garlic (minced)
- 1 1/2 pounds lamb chops (trimmed of excess fat, 6 chops)
- 1 tablespoon rosemary (minced)
- 1 tablespoon shallot (minced)
- 1/2 cup beef broth unsalted
- 2 tablespoons brandy (i like v.s.o.p.)
- 1 tablespoon grainy mustard like maille
- 1 teaspoon erythritol
- sprig of rosemary and sprig of thyme
- Carbohydrate 3.04768583530275 g
- Cholesterol 195.510654082829 mg
- Fat 135.070143642556 g
- Fiber 0.440983318073909 g
- Protein 12.2195891026565 g
- Saturated Fat 63.369747373965 g
- Serving Size 1 1 Serving (224g)
- Sodium 215.855191206901 mg
- Sugar 2.60670251722884 g
- Trans Fat 7.50618775084636 g
- Calories 1277 calories
Step-by-step
- Lamb Chop Prep: The day before - Place the minced rosemary and garlic in a small bowl with 1 tablespoon of olive oil. Trim off any excess fat (or stray bones) from the lamb chops, leaving a thin layer of fat about 1/8 of an inch. Place the lamb chops in a single layer in a shallow baking dish and season all sides with salt and pepper. Smear the garlic-rosemary-oil on both sides of each lamb chop. Cover with plastic wrap and refrigerate overnight.
- Prep: The day of - Bring the lamb to room temperature for 30 minutes. Mince the shallot and juice the lemon. Have the sprigs of rosemary and thyme ready. Put the other ingredients near the stove or have them measured and waiting.
- Cooking: Heat a large frying pan (non-stick or stainless) over medium-high heat. When hot, add 1 tablespoon of oil, swirling to coat the pan. Add the lamb chops in one layer and turn heat down to medium. Let the lamb chops cook undisturbed for 6-7 minutes. Turn and cook again for another 6-7 minutes depending on how rare you like your lamb chops. Remove the lamb to a plate and cover loosely with foil.
- Mustard Cream Pan Sauce: Turn the heat down to medium-low and add the shallots, sauteing until softened. Add the beef broth and brandy and bring the heat back up to medium. Simmer for 1 minute and add the mustard, Worcestershire sauce and erythritol. Stir or whisk to combine.
- Whisk in the cream and add the sprig of rosemary and thyme. Let simmer for 7-8 minutes or until almost your desired consistency - it will thicken as it cools. Add the lemon juice and butter, stir. Simmer until the sauce is glossy and thick. Check the seasoning.
- Remove the sprigs of rosemary and thyme before saucing the lamb chops and serving.
Easy Pan-Seared Lamb Chops with Mustard Cream Sauce: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework, and the ever-present mountain of laundry. But just because I'm short on time doesn't mean I'm willing to compromise on flavor or nutrition. That's why I've become obsessed with recipes that are both quick and impressive, and this pan-seared lamb chop recipe fits the bill perfectly. It's a meal that feels special enough for a date night, yet simple enough for a weeknight dinner after a long day.
The beauty of this dish lies in its simplicity. The lamb chops are marinated in a fragrant blend of garlic and rosemary, allowing the natural flavors of the meat to shine. The mustard cream sauce adds a touch of richness and sophistication, elevating the dish from ordinary to extraordinary. It's a perfect balance of savory and creamy, with just the right amount of tang from the mustard and lemon juice. The whole process, from prepping the marinade to serving the finished dish, takes only about 30 minutes – a timeframe even my busy schedule can manage.
The Marinating Magic: Preparing the lamb chops the night before is a game-changer. This allows the flavors of the garlic and rosemary to penetrate the meat, resulting in a more tender and flavorful final product. Simply trim the excess fat, rub the marinade on, cover and refrigerate. It’s that easy! The next day, I just let them come to room temperature, and the cooking is a breeze.
Pan-Searing Perfection: The pan-searing technique is key to achieving that perfect sear on the lamb chops. A hot pan with a little oil is all you need. The key is to let the lamb cook undisturbed for several minutes on each side, allowing it to develop a beautiful crust. This ensures that the lamb is cooked to your desired level of doneness, whether you prefer it rare, medium-rare, or medium.
The Show-Stopping Sauce: The mustard cream sauce is the star of the show. It's incredibly easy to make, requiring only a handful of ingredients. The combination of shallots, beef broth, brandy, mustard, and cream creates a luxuriously smooth and flavorful sauce that complements the lamb perfectly. A touch of lemon juice adds a final burst of brightness, tying all the elements together.
Serving Suggestions: I love to serve these lamb chops with a side of roasted vegetables or a simple salad. The roasted vegetables add a nice contrast in texture and flavor, and the salad provides a refreshing counterpoint to the richness of the lamb and sauce. A side of creamy mashed potatoes or even some couscous would also be delicious.
This recipe isn’t just quick and easy; it’s also incredibly versatile. You can adjust the herbs and spices to your liking, or experiment with different types of mustard. It's a recipe that truly allows for personal expression in the kitchen, no matter how short on time you may be. It's a weeknight winner that doesn't compromise on taste or quality, even with a busy schedule. So, ditch the takeout menus and give this recipe a try. Your family (and your taste buds) will thank you.
