Lamb Chops With Mustard Rosemary Sauce

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #17919

March 12, 2015

Categories: Lamb/Mutton, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Oven Bake, Gluten-Free, No Eggs, Wine, more

recipe by:
QueenBea

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recipe by:
QueenBea

"These chops turn out perfectly cooked, they are juicy and tender. The sauce has a lovely rich flavour to it. I have made this sauce using milk or water, both are good but the milk is of course creamier. Make sure you use 1 1/2 inch thick chops for this recipe, if you use the thinner ones they will be overcooked. I use potato flour to make the sauce because of a gluten allergy but you can use all-purpose flour. If you are gluten intolerant make sure you are using gluten free bouillon powder."

Original is 2 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Season the chops with salt and pepper and set aside.

Step 2

Drizzle the oil into a skillet and bring to medium-high heat; toss in the rosemary sprig and crushed garlic.

Step 3

Set the chops atop the rosemary and cook for 2 minutes, turn them over keeping them on top of the rosemary and cook for another 2 minutes.

Step 4

Remove the chops and place them in an oven proof dish; place in a preheated 450 degree Fahrenheit oven and cook for 10 minutes.

Step 5

Meanwhile pour the wine in the skillet and cook until reduced almost completely, when you have just enough liquid covering the bottom of the skillet, add the bacon drippings or butter, grainy mustard, beef bouillon powder and flour and cook until the flour starts to bubble.