Brian’s Lamb Chops

Serves 2 to 4
Prep time: 10 minutes; cooking time: 10 minutes

  • 6-to-8 lamb chops
  • Salt & Pepper
  • Olive oil
  • 2 garlic cloves, pressed
  • 1 cup red wine
  • 1 tsp. rosemary leaves, minced
  • 1 tsp. mint leaves, minced
  • 1 cup chicken broth
  • 2 Tbsps. butter, cut into cubes
  • 2 tsps. whole grain or Dijon mustard
  • 2 Tbsps. heavy cream
  • Garnishes—chopped mint and parsley


  1. Season lamb chops with Salt & Pepper.
  2. Coat bottom of large skillet with olive oil; heat to medium-high.
  3. Add chops to pan; cook about 2 to 4 minutes per side; remove chops from pan.
  4. Keep 1 1/2 tsps. fat from chops in skillet; cook garlic in that fat until golden brown.
  5. Add wine and rosemary to skillet (when adding wine, remove pan from heat if you are worried about possible flames).
  6. Let wine simmer uncovered until syrupy (about 4 minutes).
  7. Add broth; simmer uncovered until mixture reduces by half.
  8. Remove pan from stove; whisk in butter until incorporated; add mustard and cream.
  9. Season to taste with Salt & Pepper; spoon mixture over chops; garnish with mint and parsley.
  10. Serve with rice and favorite veggies.

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