Best Seared Lamb Shoulder Chops With Mustard Dill Pan Sauce Recipes
EASY PAN SEARED LAMB CHOPS WITH MUSTARD CREAM SAUCE (READY IN 30 MINUTES) -
This easy pan seared lamb chop recipe flavors the lamb chops with a dry marinade of garlic and rosemary then finishes them with a silky, creamy, mustard pan sauce.
Provided by lowcarbmaven.com
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Lamb Chop Prep: The day before - Place the minced rosemary and garlic in a small bowl with 1 tablespoon of olive oil. Trim off any excess fat (or stray bones) from the lamb chops, leaving a thin layer of fat about 1/8 of an inch. Place the lamb chops in a single layer in a shallow baking dish and season all sides with salt and pepper. Smear the garlic-rosemary-oil on both sides of each lamb chop. Cover with plastic wrap and refrigerate over-night.
- Prep: The day of - Bring the lamb to room temperature for 30 minutes. Mince the shallot and juice the lemon. Have the sprigs of rosemary and thyme ready. Put the other ingredients near the stove or have them measured and waiting.
- Cooking: Heat a large frying pan (non-stick or stainless) over medium high heat. When hot, add 1 tablespoon of oil, swirling to coat the pan. Add the lamb chops in one layer and turn heat down to medium. Let the lamb chops cook undisturbed for 6-7 minutes. Turn and cook again for another 6-7 minutes depending on how rare you like your lamb chops. Remove the lamb to a plate and cover loosely with foil.
- Mustard Cream Pan Sauce: Turn the heat down to medium-low and add the shallots, sauteing until softened. Add the beef broth and brandy and bring the heat back up to medium. Simmer for 1 minute and add the mustard, Worcestershire sauce and erythritol. Stir or whisk to combine.
- Whisk in the cream and add the sprig of rosemary and thyme. Let simmer for 7- 8 minutes or until almost your desired consistency - it will thicken as it cools. Add the lemon juice and butter, stir. Simmer until the sauce is glossy and thick. Check the seasoning.
- Remove the sprigs of rosemary and thyme before saucing the lamb chops and serving.
Nutrition Facts : Calories 426 kcal, Carbohydrate 4 g, Protein 31 g, Fat 30 g, ServingSize 1 serving
SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE
The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.
Provided by Irmgard
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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-GRILLED LAMB SHOULDER CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
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.
THIN-CUT LAMB SHOULDER CHOPS IN A SKILLET WITH SAUCE
Here's an uncommon preparation for one of the most common and popular cuts of meat in the market: thin-cut lamb shoulder chops. They're inexpensive, wide, and meaty. Barely 1/2 inch thick, they look like they'll cook in a minute, perfect for fast family suppers. But shoulder chops also have lots of cartilage and gristle, and usually two sets of bones, which call for slow cooking (and the meat is tougher than it looks). Though it is a thin chop, it will take about 20 minutes to cook. Get out the big skillet to caramelize the meat and flavoring agents, and then bring everything together in a superb sauce. With surprising ingredients, this is a good recipe to add to your growing repertoire of aglio e olio base sauces. Also, as the sauce reduces, it actually braises the chops for a few minutes, which tenderizes the meat a bit, although it will still be chewy (which I love). What is surprising about the sauce? In addition to my usual aglio, olio, e peperoncino, I drop a couple of chopped anchovy fillets into the pan, where they quickly disintegrate. As part of the sauce, their flavor has a subtle presence but a remarkable impact: taste a bit of lamb by itself, then a morsel with sauce, and you'll see. Here is delicious evidence that the anchovy is a potent source of umami-the amino acid that makes other foods taste better. You can omit the anchovies entirely, but I hope you'll give this food synergy a try: if you're doubtful, use just one fillet of anchovy. We all need to be adventurous!
Yield serves 4
Number Of Ingredients 12
Steps:
- Trim the fat from the outside edges of the chops. Salt them on both sides lightly, using 1/4 teaspoon. Spread the flour on a plate or on a piece of foil; dredge the chops in it on both sides to coat lightly, then shake off the excess flour.
- Put the oil and butter in the skillet, and set over medium-high heat. As the butter foams, lay the chops in the pan. Fry them on the first side for 2 minutes, then flip them over and fry for 2 more minutes-the meat should only be light brown; if chops are darkening too fast, lower the heat.
- Scatter the garlic in empty hot spots in the pan. Cook for a minute, stirring the slices until they're sizzling, then drop the anchovy bits into the hot spots and stir as they heat and melt away. Shake the skillet and sprinkle the peperoncino in the hot spots, and give them a minute of sizzling.
- Turn the meat over, so the first side is down again. Fry for 2 minutes-shaking the pan now and then-and flip over once more; by now there should be some nice caramelization on the meat.
- Spill the vinegar into the hot spots; shake the pan and tilt it to distribute the juices all around; sprinkle another 1/4 teaspoon salt all over. After about 2 minutes, turn the meat pieces again.
- Now plop the mustard into several different hot spots; shake and stir and caramelize it for a minute.
- Turn the meat one more time-it will be getting darker-and pour the broth into the skillet. It should come well up the sides of the meat, almost but not quite over the top. Get the juices boiling, then lower the heat to keep a lively bubbling simmer in the pan.
- Relax! Let the meat cook, the sauce thicken, and the flavors come together for 4 or 5 minutes. Taste the sauce-sprinkle in more salt if you like. Drizzle another tablespoon of olive oil all over to give the sauce more shine, if you want.
- When the sauce has become syrupy and looks the way you like it, sprinkle the parsley all over. Turn the meat once more, shake the skillet one last time, and take it off the heat.
- To serve, put a chop on a warm plate and spoon over some of the sauce.
- This intensely flavored dish beckons a mellow contorno, such as mashed or baked potatoes, or the Potato, Parsnip, and Scallion Mash (page 361).
- Polenta (page 215) would also be quite nice, or riso al salto (page 233), would be delicious to mop up the sauce.
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