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LAMB CHOPS W/ MUSHROOMS & MUSTARD SAUCE

List of Ingredients




1 T. olive oil
4 lamb chops (12 oz each) trimmed of fat
4 T. cold butter, divided
2 garlic cloves, minced
¾ lb. white mushrooms, sliced
¼ lb. shiitake mushrooms, sliced
1¼ c. heavy or whipping cream
2 t. Creole or whole-grain mustard
1 t. Dijon mustard
½ t. fresh lemon juice
2 T. minced fresh chives.

Recipe



Preheat oven to 500°F. Heat oil in skillet over high heat. Pat chops dry with paper towels; sprinkle with salt and pepper. Brown in skillet, in batches if necessary, 2 min per side. Transfer to roasting pan; bake 10 min.
Meanwhile, reduce heat to med-high; add 1 T. butter to skillet. When melted, add garlic and white mushrooms and cook 2 min. Add shiitake mushrooms and cook, stirring, just until tender, 3 min. Remove with slotted
spoon and keep warm. Add cream to skillet and boil over high heat until reduced and thickened, 8-10 min. Remove from heat and whisk in mustards.
Cut up remaining 3 T. butter and whisk into sauce 1 piece at a time until thickened. Season with salt, pepper, and lemon juice. Place chops on warm plates with mushrooms; spoon sauce over both and sprinkle with chives. Serve
with steamed vegetables. Makes 4 servings.