Try this Lamb Chops with Mustard and Chives recipe, or contribute your own.
Suggest a better descriptionHeat 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 its light pink, its 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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 29. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 40 | ||
Calories from Fat: 40 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 40
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