Menu Enter a recipe name, ingredient, keyword...

Lamb Chops With Mustard Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 8 double-thick lamb rib chops
  • Freshly-ground black pepper to taste
  • 1/4 cup dry red wine
  • 1 cup reduced sodium beef broth
  • 1 tablespoon ThicknThin Not Starch thickener
  • 2 tablespoons Dijon mustard
  • 2 teaspoons whole-grain mustard (optional)
  • 1 tablespoon butter
  • Salt to taste


Servings 4


Step 1

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

You'll also love

Review this recipe

Lamb Curry Grilled Lamb Patties