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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Delicious!! I just wish the sauce was a little thicker (preference), maybe I'll add some flour next time. My picky husband loved it!
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.
Easy and delicious! Can't wait to try this on chicken or pork.
Excellent recipe. The sauce makes it and is also a great solution for sometimes dry pork chops.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?