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5
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Electric Skillet Lamb Chops
These tender, electric skillet lamb chops are smothered in a rich, creamy mustard sauce for a casual or formal dinner. This recipe is perfect for date night, St. Patrick’s Day, Easter or whenever you’re in the mood for lamb.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
lamb chops
Calories:
384
kcal
Author:
Joss Dyckson
Equipment
Electric Skillet
Ingredients
4
thick-cut lamb chops
loin or rib
2
tablespoons
olive oil
¼
cup
shallots
finely diced
½
cup
beef broth
¼
cup
white wine
2
tablespoons
Dijon mustard
½
cup
heavy cream
salt and pepper
chopped parsley
to garnish
US Customary
-
Metric
Instructions
Season the lamb chops with salt and pepper.
4 thick-cut lamb chops
Heat electric skillet to 350ºF and add the olive oil. Add lamb chops and cook for 4-5 minutes per side.
2 tablespoons olive oil
Remove chops from skillet and set aside.
Reduce heat to 250ºF. Add the shallots and cook, stirring constantly, until softened (about 5 minutes).
¼ cup shallots
Add broth, wine and mustard. Mix well and simmer for another 5-6 minutes, until the sauce thickens a little.
½ cup beef broth,
¼ cup white wine,
2 tablespoons Dijon mustard
Add the heavy cream and stir until fully combined.
½ cup heavy cream
Return chops to skillet, cover with the lid and cook for 3 more minutes, or until desired doneness.
Serve topped with fresh parsley, if desired.
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
Calories:
384
kcal
|
Carbohydrates:
4
g
|
Protein:
24
g
|
Fat:
29
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
108
mg
|
Sodium:
286
mg
|
Potassium:
415
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
443
IU
|
Vitamin C:
1
mg
|
Calcium:
47
mg
|
Iron:
2
mg