Lamb chops are always a treat, but this Cooking Dude
original was the biggest hit yet. They are enhanced by a Dijon mustard, red
wine, garlic, and rosemary sauce. In the photo, notice how the wine has turned
the garlic pink.
For this recipe you should use loin chops, which look
like small porterhouse steaks. They should be at least one inch thick. Allow one
chop per light eater, and two for more hearty appetites. I'll average out the
recipe for six chops.
6 loin lamb chops
Dijon mustard, preferably country style
2 tablespoons each butter and olive oil
1/4 cup red wine
6 garlic cloves, minced
2 fresh rosemary sprigs, or 2 tablespoons dried
1 cup beef broth
2 tablespoons butter
Sprinkle the chops on both sides with a little garlic
salt and pepper, and spread a thin coating of the mustard over the chops. Let
them sit for 15 minutes or so to marinate.
Heat the butter and oil in a skillet, and add the chops.
Turn after ten minutes, and cook six or seven minutes on the other side. The
lamb chops should be medium, about 145 F internal temperature.
In this photo, I'm using some space in the same pan
to brown some potatoes I microwaved for four minutes previously. You can see
more about that on the pan roasted
Remove the chops (and potatoes, if they are there) to a
plate and cover to keep warm. Add the wine to the pan to deglaze it, scraping up
the goodies that the chops have left in the pan.
Add the garlic, rosemary, and broth and simmer for five
or ten minutes to reduce the sauce a little. Whisk in the butter a tablespoon at
a time to thicken the sauce, and serve. A good salad, red wine, and French bread
makes this a special (and easy) meal!