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.
Servings: 4
Calories: 675kcal
Equipment
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.
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: 675kcal | Carbohydrates: 8g | Protein: 49g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 216mg | Sodium: 578mg | Potassium: 831mg | Fiber: 2g | Sugar: 5g | Vitamin A: 887IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 5mg
