Lamb Chops in Wine Mustard Sauce Recipe. Variations
Posted on 8th of March, 2013 by Lévana
Here’s a perfect example of how some of the best things in life are totally unpremeditated. My daughter Bella recently bought some gorgeous lamb chops for an intimate Sukkah dinner for 4 (she and her husband Meir, my husband and I), planning on just searing them in a very hot skillet and serving them with mustard. But at cooking time, she couldn’t face leaving the flame so high overnight, so no searing. I was trying to think fast, and here’s what we did: hardly a recipe even, we put everything together in a skillet, covered and prayed, and it was one of the best dishes we ever had!
Shoulder lamb chops are decently priced, and cook relatively fast. My favorite way to prepare them is the Sephardi way, tajine-style, on a stovetop, where they come out succulent and meltingly tender. I’m adjusting the recipe to 6 servings, allowing two chops per person.
12 shoulder lamb chops, bone in
1 1/2 cups dry red wine
2 cups water
1 sprig rosemary (throw it all in, you will fish it out at the end of the cooking)
1 teaspoon turmeric
Ground pepper to taste
1/4 cup Dijon mustard (skip it if you want to make the dish for Passover, but be sure to include it at all other times)
Bring all but last ingredient to boil in a large broad bottom pot. Bring the flame to medium, and cook covered 1 hour and 15 minutes. Check mid-cooking to see if there’s enough cooking liquid, adding some if necessary. Transfer the chops to a platter with a slotted spoon. Stir the mustard into the cooking liquid, let it cook 2-3 more minutes, and pour the mixture over the chops. Serve hot.
Variations. Most welcome! Here are just a few suggestions:
- Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.
- Mushrooms. Add at the beginning of cooking.
- Tiny potatoes: Add in the last 30 minutes of cooking
- Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard