Lamb Chops with Ginger-Dijon Sauce (BHG Diabetic Recipes p. 285)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Halve any larger potatoes to make all similar in size. Cook in a small amount of lightly salted boiling water for 10 to 13 minutes until just tender. Drain well and set aside. Meanwhile, in a small bowl combine ginger, tarragon, and 1/8 teaspoon of the pepper. Set aside.

Step 2

Trim fat from chops; sprinkle with salt and remaining pepper. In a large skillet, heat oil over medium heat. Add chops and potatoes. Cook for 9 to 11 minutes or until chops are medium doneness (160F), turning chops once halfway through and turning potatoes occasionally to brown evenly. Remove chops and potatoes from skillet; keep warm.

Step 3

Remove skillet from heat. Drain fat. For sauce, carefully pour wine into skillet; return to heat and deglaze pan. Add ginger mixture. Simmer and stir about 2 minutes or until liquid is reduced by half. Stir in mustard and return to a simmer.

Step 4

Plate chops and potatoes and top with sauce.