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Seared Loin Lamb Chops with Mustard Sauce

Baby lamb and spring lamb are milk fed, thus the meat is more delicate and tender than older lamb; so let color be your guide. Baby and spring lamb is pale pink while regular lamb is pinkish-red.

I love lamb chops. If you don’t mind cooking at the last minute, these loin lamb chops are perfect because they can be cooked to each individual’s preference.

Although I am in the rare lamb category, this braised Moroccan style butterflied leg of lamb is good for the well-done crowd. Braising renders the lamb tender and flavorful with an au jus that’s delicious over bulgur or couscous. Bon appétit!

Serves four

4, about 1 1/2-inch thick (4 ½ to 5 oz@) “T-bone” loin lamb chops, fat trimmed and edges scored
5 sprigs fresh rosemary, remove leaves of one sprig and finely chop
About 1 teaspoon freshly ground black pepper
Coarse Kosher salt for searing
For the mustard sauce:
2 shallots, peeled and minced
2 cups dry white wine
1 teaspoon cumin
2 tablespoons unsalted butter
2 tablespoons grainy mustard
Sea salt to taste
Freshly ground white pepper to taste

To prepare:

Chop rosemary with black pepper and set aside. After trimming and scoring the lamb chops, rub rosemary/pepper mixture into the chops and let stand about twenty to thirty minutes at room temperature.

For the mustard sauce, in a medium non-reactive saucepan over high heat, add shallots, wine, and cumin seeds. Bring to a boil, reduce the heat and simmer until the liquid is reduced by half. Swirl in butter and mustard and season with salt and pepper. Then with an emulsion blender beat until blended. Taste and adjust the seasonings. Keep warm over very low heat or double boiler.

To sear the lamb, in a heavy skillet over high heat, scatter salt on the bottom of the pan (it will pop when the skillet is hot), then holding a lamb chop in tongs, place the scored edge of the chop down in the hot skillet and sear it until it is brown, about two minutes. Sear the other edge, about two minutes. Place one side down in the pan and let sit until a crust is formed, about two minutes. Turn and sear the other side, about two minutes for medium rare. Or cook according to your personal preference. Transfer the chops to a hot plate and keep warm while the remaining chops are seared. Alternatively you can grill them, browning the edges first, then the sides.

Transfer the chops to dinner plate, garnish with a sprig of fresh rosemary and pass the mustard sauce at the table.

Related Recipes:

Butterflied Leg of Lamb Moroccan Style with Bulgur