Lamb Chops With Port, Mustard & Cream (Costeletas De Carneir

Ingredients

• 12 lamb loin chops, each about 1 1/2 inches thick (4 cm)
• salt & freshly ground black pepper, to taste
• 2 tablespoons olive oil (or unsalted butter)
• 1 cup dry port wine
• 3 tablespoons Dijon mustard
• 1 cup heavy cream

Directions

1. 1

   Sprinkle the lamb chops with salt and pepper.

2. 2

   In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.

3. 3

   Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.

4. 4

   Transfer to a platter and keep warm.

5. 5

   Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.

6. 6

   Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.

7. 7

   Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.

8. 8

   Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.