Thursday, April 10, 2014

My First Spring Lamb Chops

Seared Lamb Chops with Dijon-Herb Pan Sauce  /  Delicious as it Looks

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.)

Seared Lamb Chops with Dijon-Herb Pan Sauce  /  Delicious as it Looks

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 Sauce

Low-FODMAP, Gluten-Free, Dairy-Free
serves 4
Seared Lamb Chops with Dijon-Herb Pan Sauce  /  Delicious as it Looks


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)


  1. 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.
  2. When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
  3. 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.
  4. 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.
  5. Pour sauce over chops and serve.


  1. Thank you for this blot!! Newly diagnosed with Fructose malabsorption and my history sounds like yours. Didnt tolerate breast milk as infant, IBS in 20s so ate the increase fiber etc! Was at my wits end when went back to GI Dr. and finally an answer!!!! My breath results for the FM were 176 at its highest, so gluten free and fructose is what I have to do!! Not growing up with GF, things dont always taste good and are expensive also! So I have to take it one day at a time!! Wonder about my 3 children, all 3 had MSPI until around 18 months. I wish I could get them to go GF and poss lactose free but they are 18,21 and 23 so they need to find their own way. Thanks again for the blog!!!!

    1. So glad you figured it out! I hope you can find some recipes on my blog that work for you.

  2. Glad you liked it Dianne! I just bought some more lamb chops tonight with plans to make this again :) I'll try with your variations this time...

  3. I've never made Lamb before but I think I will try these.