Dijon Lamb Chops with Shallot Sauce
Gourmet
Dijon Lamb Chops with Shallot Sauce
Gourmet
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4 small double rib lamb chops, each about 1 1/2 inches thick 3 tablespoons Dijon style mustard 1/2 cup fine dry bread crumbs 2/3 cup dry white wine 1 cup canned beef broth 1/2 teaspoon crumbled dried rosemary 3 tablespoons minced shallot 2 tablespoons unsalted butter, cut into bits Directions: Season the lamb chops with salt and pepper, spread the mustard all over them, and coat the chops with the bread crumbs. In a saucepan, combine the wine, the broth, the rosemary, and the shallot, bring the liquid to a boil, and boil it until it is reduced to about 1/3 cup. Keep the sauce warm. Broil the chops on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes. Turn the chops and broil them for 5 minutes more for medium rare meat. Transfer the chops to a platter and let them stand for 5 minutes. Add the butter to the sauce, swirling the pan until it is incorporated, and serve the sauce with the chops. Makes 2 servings.
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