| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Harned 1994, Herb/spice, Main dish, Veal |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 4 |
|
Loin or rib lamb chops |
|
|
each 1 to 1 1/2" thick |
| 1/2 |
c |
Beef, veal or chicken stock |
| 1 |
T |
Fresh chives, minced |
| 1 |
T |
Dijon mustard or other hot |
|
|
homemade mustard |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Heat oil in a large, heavy skillet. Sear chops quickly on both sides
to seal in juices. Reduce heat to medium and allow to cook, turning
several times, to desired doneness - 10 to 12 minutes. (To test, make
a small cut next to the bone. If it's light pink, it's perfect.) Pour
off some of the fat from the pan. Remove cooked chops to a heated
platter and keep warm. To deglaze, add stock to skillet and stir,
scraping up any meat bits from bottom of pan. Reduce over high heat
until slightly thickened. Remove pan from heat (turn heat to low);
stir in chives and mustard. Return pan to low heat to warm the
mustard, but do not allow to boil. Add any juices that may have
accumulated around chops. Season with salt and pepper. Serve sauce at
once, poured over lamb chops. Enright suggests serving this with
buttered noodles and broiled tomato halves. From _Nancy Enright's
Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer &
Company, 1985. Pg. 29. ISBN 0-88862-788-2. Electronic format by Cathy
Harned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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