If you like, substitute pork chops or chicken breasts for the lamb; this sauce is equally delicious on both.
Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops.
Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 8; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 600; Cholesterol (mg): 105; Fiber (g): 0;
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 99 | ||
Calories from Fat: 84 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 695.6mg | 24 % | |
Potassium 74.7mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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