LAMB CHOPS WITH PORT SAUCE
DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees farenheit.
- Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
- Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
- Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
- Transfer the chops to individual plates, spoon sauce on top, and serve.
Nutrition Facts : Calories 847.5, Fat 57, SaturatedFat 24.7, Cholesterol 148.2, Sodium 328.5, Carbohydrate 18.4, Fiber 0.1, Sugar 9.2, Protein 32.4
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Tezu Dove
[email protected]This recipe is a winner! The lamb chops were cooked perfectly and the port sauce was divine. I served it with roasted potatoes and asparagus, and it was a meal that everyone loved.
Usman G
[email protected]I've made this recipe several times and it always turns out great! The lamb chops are always juicy and tender, and the port sauce is to die for. I highly recommend this recipe.
Dirfon Miranyi
[email protected]This recipe was a disaster! The lamb chops were tough and the port sauce was bland. I would not recommend this recipe to anyone.
Brandon Busby
[email protected]The lamb chops were a bit overcooked, but the port sauce was delicious. I would definitely try this recipe again, but I would cook the lamb chops for a shorter amount of time.
Lexie Brooke
[email protected]I love lamb chops, and this recipe did not disappoint! The chops were cooked to perfection and the port sauce was amazing. I will definitely be making this again.
Tahir Tariq
[email protected]This recipe is definitely a keeper! The lamb chops were juicy and tender, and the port sauce was rich and flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.
avery paul
[email protected]I'm not a huge fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb chops were cooked perfectly and the port sauce was very flavorful. I will definitely be making this again.
Meli Meli
[email protected]This recipe was easy to follow and the lamb chops turned out great! The port sauce was a bit too sweet for my taste, but overall it was a good dish.
Charles Guedezounme
[email protected]The lamb chops were a bit tough, but the port sauce was delicious.
Brenna Fick
[email protected]I tried this recipe last night and it was a big hit! The lamb chops were cooked perfectly and the port sauce was amazing. I will definitely be making this again.
Malak Mohamed
[email protected]OMG! These lamb chops were incredible! The meat was so tender and the port sauce was divine. I served it with roasted vegetables and it was a meal fit for a king. Thank you for sharing this recipe!
Timothy Winn
[email protected]This lamb chop recipe with port sauce was an absolute delight! The lamb chops were cooked to perfection, tender and juicy. The port sauce was rich and flavorful, with just the right amount of sweetness. My family raved about this dish and I will defi