BBQ lamb chops are always a winner at my house, regardless of the prep. LOL In this recipe I decided to try my hand at a mustard shallot sauce and honestly... it's not my thing for lamb. Others did enjoy it. The flavor pallet of the sauce overpowered my purist lamb palette that adores the simplicity of salt, pepper and garlic. It's a good sauce, though, and I think I will try it with some white fish or BBQ chicken. Give it a try and let me know what you think... Enjoy!
Ingredients:
- 2-4 shoulder blade lamb chops or your preferred cut, of course.
- 1-2 tablespoon olive oil
- salt & pepper to taste
- 2 medium shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken stock or broth
- 2 tbsp Dijon mustard
- 1/2 tsp dried thyme
Preparation:
Heat your grill to about 380-400 degrees. Season lamb chops
with salt & pepper both sides and grill for about 3 minutes per side.
Adjust the time depending on your grill… only you know your grill for that perfect
medium rare.
Add the oil and the shallots to a medium skillet and cook
over moderate heat until softened, about 3 minutes. Add the wine and simmer
until reduced by half, about 2 minutes. Add the stock and bring to a simmer.
Remove the skillet from the heat. Stir in the Dijon mustard and the thyme. Season the sauce with salt and pepper.
Divide sauce evenly on the chops and serve with whole grain
wild rice and a vegetable of choice.
Blessed be… and happy cooking!