Lamb Chops With Mustard Sauce Recipe - Cooking Index
Lamb Chops With Mustard Sauce Recipe - Cooking Index
| 8 | Double-thick lamb rib chops | |
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Dry red wine |
| 1 cup | 237ml | Reduced sodium beef broth |
| 1 tablespoon | 15ml | ThicknThin Not Starch thickener |
| 2 tablespoons | 30ml | Dijon mustard |
| 2 teaspoons | 10ml | Whole-grain mustard - (optional) |
| 1 tablespoon | 15ml | Butter |
| Salt - to taste |
Season lamb chops well with pepper. Heat a large skillet until very hot. Brown chops in two batches, moving them as little as possible in pan. Transfer to a plate.
Return all chops back to pan, reduce heat to low and cook 5 minutes for medium doneness. Transfer to a plate.
Pour red wine into pan; increase heat to high. Scrape up any browned bits with a wooden spoon. Cook wine until almost dry, 1 minute. Add broth and thickener and stir well. Bring to a boil, cook 1 minute, and remove from heat.
Stir in mustard and butter. Season to taste with salt and pepper.
This recipe yields 4 servings.
Carbohydrates: 2.5 grams
Net Carbs: 1.5 grams
Fiber: 1 grams
Protein: 54.5 grams
Fat: 74 grams
Calories: 915
Description:
"Lamb has a rich and mild flavor, which we balanced by adding a mustard-infused sauce with a zesty tang."
Source:
Atkins Cookbook at http://atkinscenter.com
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