Lamb Chops With Mustard Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 5:19pm

Ingredients




8 double-thick lamb rib chops
Freshly-ground black pepper to taste
1/4 cup dry red wine
1 cup reduced sodium beef broth
1 tablespoon ThicknThin Not Starch thickener
2 tablespoons Dijon mustard
2 teaspoons whole-grain mustard (optional)
1 tablespoon butter
Salt to taste

Preparation

1 Season lamb chops well with pepper. Heat a large skillet until very hot. Brown chops in two batches, moving them as little as possible in pan. Transfer to a plate. 2 Return all chops back to pan, reduce heat to low and cook 5 minutes for medium doneness. Transfer to a plate. 3 Pour red wine into pan; increase heat to high. Scrape up any browned bits with a wooden spoon. Cook wine until almost dry, 1 minute. Add broth and thickener and stir well. Bring to a boil, cook 1 minute, and remove from heat. 4 Stir in mustard and butter. Season to taste with salt and pepper. 5 This recipe yields 4 servings. 6 Description: "Lamb has a rich and mild flavor, which we balanced by adding a mustard-infused sauce with a zesty tang."