Best 6 Seared Lamb Shoulder Chops With Mustard Dill Pan Sauce Recipes

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Seared lamb shoulder chops with mustard dill pan sauce is an enticing and tasteful dish that combines the rich flavor of lamb with a zesty, aromatic sauce. The lamb shoulder chops are seared to perfection, creating a crispy exterior and a tender, juicy interior. The mustard dill pan sauce, made with a combination of grainy mustard, dill, and white wine, adds a bright and tangy flavor to the chops. This dish is a perfect balance of savory and tangy flavors, sure to impress your dinner guests.

Here are our top 6 tried and tested recipes!

PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce 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.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb loin chops (4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/4 cup heavy whipping cream

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.

Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE



Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce image

The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.

Provided by Irmgard

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

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.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

Serve up this lamb chop recipe to please the whole family. This Pan-Seared Lamb Chop Recipe is great with a delicious Worcestershire-fresh mint sauce.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 6

8 lamb loin chops (2 lb.), 1 inch thick
1/4 tsp. ground black pepper
2 Tbsp. butter, divided
1/4 cup LEA & PERRINS Worcestershire Sauce
2 Tbsp. lemon juice
1 Tbsp. chopped fresh mint

Steps:

  • Trim chops; sprinkle with pepper. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until evenly browned on both sides.
  • Mix Worcestershire sauce and lemon juice until blended; pour over chops. Cook on medium heat until sauce comes to boil, stirring sauce frequently. Transfer chops to serving plate, reserving sauce in skillet; cover chops to keep warm.
  • Add mint and remaining butter to skillet; cook until butter is melted and sauce is well blended, stirring constantly to scrape browned bits from bottom of skillet. Pour over chops.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g

PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS



Pan-Seared Lamb Chops With Mint over Greens image

From Better Homes and Gardens, March 2003. For the pecans specified in the original recipe I substituted walnuts, but pine nuts or even almonds would probably work. Another option is to use grapeseed oil instead of olive oil, although that is only if you're brave.

Provided by COOKGIRl

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup of fresh mint, minced (NOT dried)
1/4 cup flat-leaf Italian parsley, minced (NOT dried)
1/3 cup feta cheese, crumbled (myzithra is good, too!)
1/4 cup walnuts, toasted, chopped
2 lbs lamb rib chops (8 chops) or 2 lbs lamb loin chops, cut 1-inch thick (8 chops)
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
5 cups mixed greens (mezclun)
good quality extra virgin olive oil
fresh lemon juice

Steps:

  • Dry roast nuts in pan, being careful not to burn and set aside to cool.
  • In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
  • Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
  • Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
  • Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
  • Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
  • Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!

Nutrition Facts : Calories 950.7, Fat 87.8, SaturatedFat 37, Cholesterol 183.5, Sodium 419.6, Carbohydrate 2.7, Fiber 1.3, Sugar 0.8, Protein 36.3

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE



SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE image

Categories     Lamb

Yield 4

Number Of Ingredients 10

4 bone­in lamb shoulder chops (2 to 2­1/2 lb. total)
Kosher salt and freshly ground black pepper
1 Tbs. extra­virgin olive oil
2 small shallots, finely chopped
1/2 cup lower­salt chicken broth
1/2 cup dry white wine
1 Tbs. Dijon mustard
2 tsp. fresh lemon juice
2 Tbs. cold unsalted butter, cut into small pieces
1 Tbs. finely chopped fresh dill

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.

Tips:

  • Choose high-quality lamb shoulder chops: Look for chops that are about 1 inch thick and have a good amount of marbling.
  • Sear the chops over high heat: This will create a nice crust and help to lock in the juices.
  • Reduce the heat and cook the chops until they are done to your liking: For medium-rare, cook for about 4-5 minutes per side. For medium, cook for about 6-7 minutes per side. For medium-well, cook for about 8-9 minutes per side.
  • Make the mustard-dill pan sauce while the chops are cooking: This sauce is easy to make and adds a delicious flavor to the chops.
  • Serve the chops with the pan sauce and your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all good options.

Conclusion:

Seared lamb shoulder chops with mustard-dill pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chops are tender and juicy, and the sauce is flavorful and creamy. This dish is sure to please everyone at the table.

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