Seared Lamb Shoulder Chops With Mustard-dill Pan Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 lamb shoulder, chops
• kosher salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 shallots, finely chopped
• 1/2 cup chicken broth
• 1/2 cup dry wine
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• 2 tablespoons unsalted butter, chilled and cut into small pieces
• 1 tablespoon fresh dill, finely chopped

Recipe

• 1 season the lamb chops all over with salt and pepper.
• 2 heat the oil in a large skillet over medium-high heat.
• 3 put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
• 4 transfer to a large plate, cover loosely with foil, and keep warm.
• 5 repeat with the remaining two chops.
• 6 add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
• 7 add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
• 8 reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
• 9 add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
• 10 remove the skillet from the heat and stir in the dill.
• 11 season to taste with salt and pepper.
• 12 serve the lamb with the sauce.