boneless lamb chop with shallot mustard sauce

Ingredients

• Servings: 2
• 2 boneless lamb chops
• salt and ground black pepper to taste
• 1 pinch italian seasoning, or to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 shallots, sliced
• 1 tablespoon chicken stock
• 2 tablespoons white cooking
• 1 cup half-and-half
• 2 1/2 tablespoons horseradish mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon fresh thyme

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• season lamb chops with salt, pepper, and italian seasoning.
• heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook lamb chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. transfer lamb chops to a baking dish, keeping the pan juices in skillet.
• bake lamb chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. pour chicken stock and cooking into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. serve lamb chops drizzled with mustard sauce.