Best 7 Seared Lamb Shoulder Chops With Mustard Dill Pan Sauce Recipes

LAMB CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
• Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
• Let the lamb chops marinade for 30 minutes at room temperature.
• In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
• Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
• Remove the lamb chops from the skillet and set aside.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It's about 2-3 minutes.
• Add back to the skillet the pan-seared lamb chops.
• Simmer on low-medium heat for a minute or two.
• Season the sauce with salt, cracked black pepper and fresh thyme.

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Steps:

• Season the lamb chops all over with salt and pepper.
• Heat the oil in a large skillet over medium-high heat.
• Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
• Transfer to a large plate, cover loosely with foil, and keep warm.
• Repeat with the remaining two chops.
• Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
• Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
• Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
• Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
• Remove the skillet from the heat and stir in the dill.
• Season to taste with salt and pepper.
• Serve the lamb with the sauce.

LAMB CHOPS WITH HORSERADISH DILL CREAM

Steps:

• In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
• While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
• Preheat oven to 400 degrees F.
• Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
• Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
• Serve with horseradish dill cream on the side.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE

Steps:

• Season the lamb chops all over with 1­1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium­high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden­brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops. Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

Steps:

• Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
• Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
• Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
• Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.