Seared Lamb Chops with Lemon-Mustard Pan Sauce
Servings: 4 to 6
The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty juices and seasonings.
1 Tbs. olive oil
8 lamb loin chops, preferably 1 inch thick (about 3 lb.)
Kosher salt and freshly ground black pepper
1 Tbs. finely chopped garlic
1 tsp. chopped fresh thyme
1 cup dry white wine
1 Tbs. fresh lemon juice
1 Tbs. country-style mustard
1 tsp. light brown sugar
1/4 cup heavy cream
1 Tbs. finely sliced fresh chives
Position a rack in the center of the oven and heat to 375°F. Heat the oil in an ovenproof 12-inch skillet over medium-high heat. Season the lamb chops well with salt and pepper. Working in batches, cook the chops, flipping once, until golden brown, 4 to 5 minutes total. Transfer to a plate, then repeat with the remaining chops.
Lower the heat to medium, add the garlic and thyme to the skillet, and cook, stirring, until fragrant, 5 to 10 seconds. add the wine and cook, scraping up any browned bits from the bottom of the skillet. Whisk in the lemon juice, mustard, and brown sugar, and cook for 2 minutes more. Return the chops to the skillet, and transfer to the oven. Roast until done to your liking, 8 to 10 minutes for medium rare (135°F).
Remove the chops from the pan and tent with foil. Add the cream to the skillet and cook, stirring, over medium-high heat until the sauce thickens slightly, another 3 to 4 minutes. Serve the chops with the sauce, and garnish with the chives.