LAMB CHOPS WITH MUSTARD SAUCE
Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:15:00
Calories: 915
Fat: 74 grams
Protein: 54 grams
Carbohydrates: 2 grams
Fiber: 1 grams
Net Carbs: 1 grams
8 lamb rib chops (1 1/2 to 1 3/4 -thick, 8 to 10 ounces
each)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dry red wine (optional)
1 cup reduced-sodium beef broth
1 tablespoon ThickenThin
TM Not Starch
2 tablespoons Dijon mustard
2 teaspoons whole-grain mustard
1 tablespoon unsalted butter
Watercress, for garnish
1. Season lamb chops with salt and pepper. Heat a large
skillet over medium-high heat until very hot. Brown
chops in two batches, about 1 minute per side, moving
them as little as possible in pan.
2. Return all chops back to pan, reduce heat to low and
cook 5 minutes for medium doneness. Transfer to a
plate. Pour red wine into pan (if using) and increase
heat to high. Cook wine until almost completely
evaporated, 1 minute, scraping up any browned bits
with a wooden spoon. Add broth and thickener; stir well.
Bring to a boil, cook 1 minute more, then remove from
heat.
3. Stir in mustard and butter. Arrange 2 lamb chops on
each serving plate and garnish with watercress, if
desired.
In this recipe, lambs rich flavor is balanced by the zesty tang of
a mustard-infused sauce.
Atkins - Lamb Chops with Mustard Sauce
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
Linear Mode
