Lamb Chops with Green Chile Mustard Sauce
Ingredients:
Marinade
2 tablespoons olive oil
2 tablespoons lemon juice
1 Tbsp. Frolicking Deer Herbs de Provence
1/4 tsp. black pepper
1/4 tsp. salt
3 clove garlic, minced
Lamb Chops
1 tablespoon olive oil
4 lamb chops
Sauce
1 cup white wine or red wine
1/4 cup La Posta Hatch Green Chile Mustard
1 clove garlic minced
2 tablespoons heavy cream
1 Tbsp. cold butter
Directions:
Combine olive oil, lemon juice, Herbs de Provence, salt and pepper, and minced garlic in a medium bowl. Stir to combine.
Place lamb chops in a large Ziploc bag.
Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
Let the lamb chops sit at room temperature for 30 minutes.
Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
Cook on medium heat about 4 minutes on one side turn and cook 4 minutes on the other side.
Remove the lamb chops from the skillet.
Add wine to the same skillet and bring to boil, scraping the brown bits from the bottom of the pan.
Add mustard and minced garlic.
Bring to boil and reduce the sauce 2-3 minutes, until thickened.
Add 2 tablespoons of heavy cream and stir to combine.
Finish sauce by swirling in cold butter.
Add lamb chops back to the pan.
Simmer on low-medium heat to heat them through.
Spoon the sauce over lamb chops to serve.
Click here for Frolicking Deer Herbs de Provence
Click here for La Posta Hatch Green Chile Mustard
Marinade
2 tablespoons olive oil
2 tablespoons lemon juice
1 Tbsp. Frolicking Deer Herbs de Provence
1/4 tsp. black pepper
1/4 tsp. salt
3 clove garlic, minced
Lamb Chops
1 tablespoon olive oil
4 lamb chops
Sauce
1 cup white wine or red wine
1/4 cup La Posta Hatch Green Chile Mustard
1 clove garlic minced
2 tablespoons heavy cream
1 Tbsp. cold butter
Directions:
Combine olive oil, lemon juice, Herbs de Provence, salt and pepper, and minced garlic in a medium bowl. Stir to combine.
Place lamb chops in a large Ziploc bag.
Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
Let the lamb chops sit at room temperature for 30 minutes.
Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
Cook on medium heat about 4 minutes on one side turn and cook 4 minutes on the other side.
Remove the lamb chops from the skillet.
Add wine to the same skillet and bring to boil, scraping the brown bits from the bottom of the pan.
Add mustard and minced garlic.
Bring to boil and reduce the sauce 2-3 minutes, until thickened.
Add 2 tablespoons of heavy cream and stir to combine.
Finish sauce by swirling in cold butter.
Add lamb chops back to the pan.
Simmer on low-medium heat to heat them through.
Spoon the sauce over lamb chops to serve.
Click here for Frolicking Deer Herbs de Provence
Click here for La Posta Hatch Green Chile Mustard
