These tender, electric skillet lamb chops are smothered in a rich, creamy mustard sauce for a casual or formal dinner. If you have leftover wine in the house, a splash adds flavor and dimension to the savory dressing. The parsley garnish offers a restaurant-quality touch.
This recipe is perfect for date night, St. Patrick's Day, Easter or whenever you're in the mood for lamb. I like to serve it with this fancy caprese salad on the side and spring sangria to sip on.
You can also cook electric skillet hamburgers and electric skillet steak in this handy device. For some clean-up tips afterwards, check out how to clean an electric frying pan here.
I also have this lamb shepherds pie recipe that you might like.
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🥘 Ingredients
- thick-cut lamb chops (loin or rib) - Lean and mild, lamb chops offer protein, iron, zinc, selenium, vitamin B12 and other minerals. Light, earthy sweetness defines this meat that often appears in keto diets.
- white wine - White wine doesn't make your dish taste like grapes: instead, it enhances the flavors of the heavy cream, sharp mustard and savory beef broth. Find a dry wine with a little earthiness and acidity. Sweet wines can enhance desserts, but avoid adding them to this dish--your sauce might become too sweet and fruity.
- shallots - Shallots are small, elongated onions with a grayish-purple color but milder in flavor than yellow or red onions. If you can't find them, you can substitute with red onion.
- Dijon mustard - I use whole grain Dijon mustard.
*Check recipe card for ingredient amounts.
🔪 How to Make Skillet Lamb Chops
Step #1. Cook the lamb chops. Season the lamb chops. Heat the electric skillet to 350ºF and add the olive oil. Sear the lamb chops, a few minutes per side. Remove them from the skillet and reserve.
Step #2. Make the cream sauce. Reduce heat to 250ºF. Cook the shallots until softened. Add the broth, wine and mustard. Mix well and simmer for another 5-6 minutes, until the sauce thickens a little. Stir in the heavy cream.
Step #3. Add chops back to skillet. Return the lamb chops to the skillet, cover and cook for 3 more minutes, or until desired doneness. They should at least reach an internal temp. of 145° F.
Step #4. Serve. Serve the lamb chops! The chops and creamy sauce go perfectly over rice.
🥗 Serving Suggestions
- While lamb is mild, the mustard sauce adds a sharp taste, so pair this entree with simple side dishes like a green pea purée or roasted vegetables.
- Try chickpea salad, mushroom risotto, roasted white asparagus, potato wedges, zucchini noodles, creamed spinach and bean soups.
- Check out how to make hasselback potatoes for something fancier.
- Crusty breads or flatbreads are great for soaking up the delicious sauce.
🌡️ Storage & Reheating
After dinner, store the lamb chops in a covered container in the fridge for up to three to four days.
You can reheat your meal in the microwave, but using the electric skillet helps preserve the flavor and texture.
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📋Recipe
Electric Skillet Lamb Chops
Ingredients
- 8 thick-cut lamb chops - loin or rib
- 1 tablespoon olive oil
- ½ cup shallots - finely diced
- 1 cup beef broth
- ½ cup white wine
- ¼ cup Dijon mustard
- 1 cup heavy cream
- salt and pepper
- chopped parsley - to garnish
Instructions
- Season the lamb chops with salt and pepper.8 thick-cut lamb chops
- Heat an electric skillet to 350ºF and add the olive oil. Add lamb chops and cook for 4 minutes per side, until golden brown. Remove the chops from skillet and set aside.1 tablespoon olive oil
- Reduce heat to 250ºF. Add the shallots and cook, stirring constantly, until softened (about 5 minutes).½ cup shallots
- Add broth, wine and mustard. Mix well and simmer for another 6-8 minutes, until the sauce thickens a little. Add the heavy cream and stir until fully combined.1 cup beef broth, ½ cup white wine, ¼ cup Dijon mustard, 1 cup heavy cream
- Return the chops to the skillet, cover with the lid and cook for 3 more minutes, or until desired doneness (at least 145°F internal temperature).
- Serve topped with fresh parsley, if desired. It's also great over rice.
Equipment
Notes
- After dinner, store the lamb chops in a covered container in the fridge for up to three to four days.
- You can reheat your meal in the microwave, but using the electric skillet helps preserve the flavor and texture.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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