Seared Lamb Shoulder Chops with Mustard- Dill Pan Sauce

Seared Lamb Shoulder Chops with Mustard- Dill Pan Sauce

Monday, November 15, 2021

By Liz Pearson Fine Cooking Issue 107

Servings: four.

The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don’t have lamb; the sauce is equally delicious on both.

Ingredients

4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total) Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
2 small shallots, finely chopped

1/2 cup lower-salt chicken broth 1/2 cup dry white wine
1 Tbs. Dijon mustard

2 tsp. fresh lemon juice
2 Tbs. cold unsalted butter, cut into small pieces 1 Tbs. finely chopped fresh dill

Preparation

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 (130°F), 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.

The lamb and sauce pack a lot of flavor; keep the side simple with Basic Roasted Green Beans. 

Rack of Lamb with Garlic and Herbs (epicurious recipe)

Rack of Lamb with Garlic and Herbs (epicurious recipe)

Wednesday, August 19, 2020

 Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic—garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you're lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

INGREDIENTS

1. For lamb
   • 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
   • 1 1/2 teaspoons salt
   • 3/4 teaspoon black pepper
   • 1 teaspoon vegetable oil
2. For herb coating
   • 1/2 head new garlic or 3 large regular garlic cloves, minced
   • 1/4 cup finely chopped fresh flat-leaf parsley
   • 1 tablespoon finely chopped fresh thyme
   • 2 teaspoons finely chopped fresh rosemary
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 1/2 tablespoons extra-virgin olive oil
3. Special Equipment
   • an instant-read thermometer

4. PREPARATION

   1. Brown lamb:
      1. Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
      2. Transfer racks to a small (13- by 9-inch) roasting pan.
   2. Coat and roast lamb:
      1. Put oven rack in middle position and preheat oven to 350°F.
      2. Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
      3. Cut each rack into 4 double chops.