1 tbsp oil
4 loin or rib lamb chops - each 1 to, 1 1/2 thick
1/2 cup beef, veal or chicken stock
1 tbsp fresh chives, minced
1 tbsp dijon mustard or other hot homemade, mustard
1 salt and pepper, to taste
A Recipe for
Lamb Chops With Mustard & Chives
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This Recipe for Lamb Chops With Mustard & Chives is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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This is a recipe for Lamb Chops With Mustard & Chives from the recipe cookbook of Recipes-to-go (Meat)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
An empty belly is the best cook. |
| Estonian Proverb |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food Tip |
Food Tip |
Heat oil in a large, heavy skillet. Sear chops quickly on both sides
to seal in juices. Reduce heat to medium and allow to cook, turning
several times, to desired doneness - 10 to 12 minutes. (To test, make
a small cut next to the bone. If it's light pink, it's perfect.)
Pour off some of the fat from the pan.
Remove cooked chops to a heated platter and keep warm. To deglaze, add
stock to skillet and stir, scraping up any meat bits from bottom of
pan. Reduce over high heat until slightly thickened. Remove pan from
heat (turn heat to low); stir in chives and mustard. Return pan to
low heat to warm the mustard, but do not allow to boil. Add any
juices that may have accumulated around chops. Season with salt and
pepper. Serve sauce at once, poured over lamb chops.
Enright suggests serving this with buttered noodles and broiled tomato
halves.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 29. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.
Serves: 2
Lamb Chops With Mustard & Chives Recipe brought to you by Recipes To-Go