Sautéed Lamb Chops with Shallot & Herb Pan Sauce

This is a version/combination of two recipes from the "Joy of Cooking" cook book.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the lamb Chops dry, then season with salt and pepper.

Step 2

Heat the butter and olive oil in a large heavy skillet over medium-high heat until the butter starts to turn a light brown.

Step 3

Arrange the lamb chops in the skillet and sear for 4 1/4 to 5 minutes on each side for rare to medium-rare.

Step 4

Remove the lamb chops from the skillet, leaving the excess fat in the skillet to be used in the pan sauce. Let the lamb chops rest and keep warm by placing them in the oven on its lowest setting. If your oven doesn't go low enough, pre-heat it and then turn it off before placing the lamb inside.

Step 5

In the same skillet used for the lamb chops, heat the excess fat over medium heat and add in the minced shallot.

Step 6

Cook the shallots, stirring, until softened but not browned. Increase the heat to medium-high and add the red wine.

Step 7

Continue to stir, making sure to loosen and dissolve any browned bits in the pan. Bring to a boil, then add the lemon juice, mustard, bay leaf, salt, and pepper.

Step 8

Cook, stirring occasionally, until slightly reduced and thickened.

Step 9

Add in the cream and cook until reduced by about half.

Step 10

Remove the skillet from the heat, then slowly add the butter bit by bit.

Step 11

Remove the bay leaf. If you want a perfectly smooth sauce, strain out the minced shallots as well. I prefer leaving the shallots in though. Stir in most of the minced herbs, leaving some to use as garnish.

Step 12

Plate the lamb chops and spoon the sauce over the meat. Garnish with the leftover minced herbs and serve promptly.