1.Preheat oven to 425 degrees. Season lamb with salt and pepper. Heat oil over high heat in a large ovenproof skillet, and sear lamb, fat side down, until dark brown, about 6 minutes.
2.Remove lamb from skillet, and discard fat. Return lamb, seared side up, to pan, and roast in oven until a thermometer inserted in center reaches 130 degrees, 15 to 17 minutes. Let lamb rest on a cutting board, loosely tented with foil.
3.Pour out excess fat from skillet, and place over medium-high heat. Add wine, and simmer, stirring and scraping up browned bits, until reduced by two-thirds, about 2 minutes. Whisk in stock, mustard, and molasses, and simmer until thickened, about 8 minutes. Carve lamb into individual chops, and serve with sauce.
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 390 (61%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 19.3g||96 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 155mg||48 %|
|Sodium 588.2mg||20 %|
|Potassium 964.7mg||25 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.8g|
|Protein 46.8g||67 %|
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Calories per serving: 644
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