| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Harned 1994, Herb/spice, Main dish, Veal |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
|
Loin or rib lamb chops each 1 to 1 1/2" thick |
| 1/2 |
c |
Beef, veal or chicken stock |
| 1 |
tb |
Fresh chives; minced |
| 1 |
tb |
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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