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.
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.
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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.
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