Seared Lamb Shoulder Chops With Mustard Dill Pan Sauce Recipes

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Steps:

• Season the lamb chops all over with salt and pepper.
• Heat the oil in a large skillet over medium-high heat.
• Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
• Transfer to a large plate, cover loosely with foil, and keep warm.
• Repeat with the remaining two 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 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.

PAN-SEARED LAMB CHOPS

Steps:

• Trim chops; sprinkle with pepper. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until evenly browned on both sides.
• Mix Worcestershire sauce and lemon juice until blended; pour over chops. Cook on medium heat until sauce comes to boil, stirring sauce frequently. Transfer chops to serving plate, reserving sauce in skillet; cover chops to keep warm.
• Add mint and remaining butter to skillet; cook until butter is melted and sauce is well blended, stirring constantly to scrape browned bits from bottom of skillet. Pour over chops.

PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS

Steps:

• Dry roast nuts in pan, being careful not to burn and set aside to cool.
• In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
• Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
• Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
• Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
• Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
• Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Steps:

• Season the lamb chops all over with 1­1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium­high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden­brown 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.