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Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

Scott Phillips

Servings: four.

The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don’t have lamb; the sauce is equally delicious on both.


  • 4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 1/2 cup lower-salt chicken broth
  • 1/2 cup dry white wine
  • 1 Tbs. Dijon mustard
  • 2 tsp. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into small pieces
  • 1 Tbs. finely chopped fresh dill

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 105
  • Sodium (mg): 600
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 29


  • Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops.

    Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.

The lamb and sauce pack a lot of flavor; keep the side simple with Basic Roasted Green Beans.


Rate or Review


  • Leilola | 01/18/2015

    Delicious!! I just wish the sauce was a little thicker (preference), maybe I'll add some flour next time. My picky husband loved it!

  • goldbug | 04/23/2011

    I made this sauce with the lamb shoulder chops as in the recipe. It was excellent! I can see that it would go well with the pork and chicken that others mentioned. I had with roasted asparagus and rice pilaf.

  • User avater
    NicoleCelli | 01/15/2011

    Easy and delicious! Can't wait to try this on chicken or pork.

  • E_Brewster | 09/29/2010

    Excellent recipe. The sauce makes it and is also a great solution for sometimes dry pork chops.

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