SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE image

Categories Lamb

Yield 4

Number Of Ingredients 10

4 bonein lamb shoulder chops (2 to 21/2 lb. total)
Kosher salt and freshly ground black pepper
1 Tbs. extravirgin olive oil
2 small shallots, finely chopped
1/2 cup lowersalt 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

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.