Creamy Lamb Chops with Savory Chicken Broth Sauce (Print Version)
Tender creamy lamb chops simmered in a rich chicken broth sauce. A flavorful and satisfying meal for any night, ready in under an hour.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Contemporary
# Ingredients:
→ The Seared Lamb Chops
01 -
4 (about 1 1/2 lbs total) lamb loin chops, bone-in or boneless
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Aromatic Flavor Foundation
04 -
1 tbsp olive oil
05 -
2 shallots, finely minced
06 -
3 cloves garlic, minced
07 -
1 tsp fresh rosemary, finely chopped
08 -
1/2 tsp fresh thyme, finely chopped
→ Rich & Velvety Sauce
09 -
1 cup low-sodium chicken broth
10 -
1/2 cup heavy cream
11 -
1 tbsp Dijon mustard
12 -
1/2 tsp cornstarch (optional, for thickening)
→ Fresh Finishing Touches
13 -
2 tbsp fresh parsley, chopped, for garnish
14 -
1 tbsp fresh lemon juice (optional)
# Instructions:
01 -
Pat dry 4 (about 1.5 lbs total) lamb loin chops. Season generously with salt and freshly ground black pepper on all sides. This initial seasoning is crucial for the best Creamy Lamb Chops with Chicken Broth.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the seasoned lamb chops for 3-5 minutes per side until nicely browned and cooked to your desired doneness. Remove lamb from skillet and set aside.
03 -
Add another 1 tbsp olive oil to the same skillet. Sauté 2 shallots, finely minced, and 3 cloves garlic, minced, for 1-2 minutes until fragrant. Stir in 1 tsp fresh rosemary, finely chopped, and 1/2 tsp fresh thyme, finely chopped.
04 -
Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Whisk in 1/2 cup heavy cream and 1 tbsp Dijon mustard. For a thicker sauce for your Creamy Lamb Chops with Chicken Broth, whisk in 1/2 tsp cornstarch (optional).
05 -
Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly. Return the seared lamb chops to the skillet, nestling them into the sauce. Spoon the creamy sauce over them.
06 -
Cook for another 1-2 minutes to heat the lamb through. Garnish your Creamy Lamb Chops with Chicken Broth with 2 tbsp fresh parsley, chopped, and a drizzle of 1 tbsp fresh lemon juice (optional) before serving immediately.
# Notes:
01 -
For perfectly tender lamb chops, use a meat thermometer. Medium-rare is 130-135°F, medium is 135-140°F. Always let the lamb rest for 5 minutes after searing.
02 -
Feel free to substitute the fresh rosemary and thyme with 1/2 tsp dried herbs each, or experiment with other fresh herbs like oregano or marjoram.
03 -
This dish pairs wonderfully with mashed potatoes, roasted asparagus, or a simple green salad to soak up all that delicious creamy sauce.
04 -
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
# Tools You'll Need:
01 -
Large skillet or cast iron pan
02 -
Tongs
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 560 kcal
Total Fat: 40 g
Total Carbohydrate: 4 g
Protein: 44 g