Lamb Chops With Mustard Sauce

By á-170456

Ingredients

• 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

Preparation

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