Last month, the grocery store had some lamb chops on sale. Spring is the season, I guess. I can't remember if I've ever had lamb before. I've certainly never cooked it and I've never ordered it at a restaurant. My parents may have cooked it once when I was little, but I have no memory of how it tasted. Nevertheless, I decided to buy it and promptly threw it in the freezer. "I'll figure out what to make with it later," I thought. (I usually don't do this, sticking strictly to my list, but I've been trying to vary my diet more.)
Lo and behold, a reader emailed me a lamb chop recipe out of the blue! She suggested I try it and share with my readers. The recipe is Seared Lamb Chops with Mustard-Dill Pan Sauce from Fine Cooking. I tried it, but used some ingredients I had on hand. I omitted the shallots and instead of the dill, I used chives and rosemary (I used dried because I'm cheap, but I've given the fresh equivalent). Just these few minor changes made it low-FODMAP. It was delish! When I make lamb chops again, I will definitely use this recipe. It's a keeper. Here is my version of this wonderful recipe. Thanks Mary Lou!
Seared Lamb Chops with Dijon-Herb Pan SauceLow-FODMAP, Gluten-Free, Dairy-Free
1.5 - 2 lbs. bone-in lamb chops
kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup Low-FODMAP Chicken Broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons cold butter (or Earth Balance vegan butter for dairy-free)
3 tablespoons chopped fresh chives (or 1 tablespoon dried)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)
- Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 - 5 minutes each side, working in batches if needed.
- When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
- Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half.
- Stir in the Dijon and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
- Pour sauce over chops and serve.