I’ve had this recipe for years and it’s never failed me. A creamy Dijon sauce that compliments the lamb chops so well.
All you need is some minted peas and boiled new potatoes for a tasty mid-week meal.
DIJON LAMB CHOPS
4 thick lamb chops
2 tablespoons vegetable oil
15 g butter
12 shallots, peeled
120 ml dry white wine
salt and pepper
2 egg yolks
100 ml double cream
2 tablespoons Dijon mustard
Pre-heat the oven to 190C/Gas 5.
Heat the oil and butter in a large frying pan, add the lamb and fry briskly for 2 minutes on each side until brown. Transfer the lamb to a shallow casserole that will take the meat in one layer.
Add the shallots to the frying pan and fry gently for 10 minutes until brown. Add to the lamb.
Pour the wine into the frying pan and bring to the boil, scraping up all the sediment from the bottom. Season to taste with the salt and pepper and pour over the lamb. Add the bouquet garni, cover and bake for 1 hour.
In a bowl mix the egg yolks, cream and mustard together. Set aside.
Transfer the lamb and onions to a serving dish and keep warm.
Strain the cooking liquid into a small saucepan and boil briskly until reduced by half.
Pour a little of the hot liquid into the egg mixture, stirring all the time. Pour this liquid back into the pan and mix well. Heat gently, stirring, until the sauce is thick and on the point of boiling.
Check the seasoning, pour over the lamb and serve.