Sauteed Lamb Chops With Mustard And Tarragon Sauce For Two

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 lamb rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
• salt and pepper
• 6 teaspoons vegetable oil
• 1 minced shallot
• 1/2 cup low sodium chicken broth
• 1/4 cup dry wine
• 1/2 tablespoon dijon mustard
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1 teaspoon fresh tarragon leaves
• table salt & fresh ground pepper

Recipe

• 1 pat the lamb dry with paper towels, then season with salt and pepper.
• 2 heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. brown the chops on the first side, about 3 minutes.
• 3 flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
• 4 transfer the chops to a clean plate, tent with foil, and let rest until the lamb reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
• 5 do not clean the skillet.
• 6 while the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
• 7 add the shallot and cook until softened, about 2 minutes.
• 8 stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• 9 stir in the mustard and any accumulated lamb juice.
• 10 turn the heat to low and whisk in the butter, one piece at a time.
• 11 off the heat, stir in the tarragon and season with salt and pepper to taste.
• 12 spoon the sauce over the lamb before serving.