Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce - cooking recipe

Ingredients

4 lamb shoulder, chops
kosher salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons unsalted butter, chilled and cut into small pieces
1 tablespoon fresh dill, finely chopped

Preparation

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.