Lamb Chops with Ginger-Dijon Sauce

By ryanmmurano

Full of flavor, this tangy ginger-dijon sauce is a perfect pair for chicken, pork, or lamb chops.

Lamb Chops with Ginger-Dijon Sauce
  • 6 ounces fingerling potatoes and/or tiny Yukon Gold potatoes

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

  • 1/8 teaspoon black pepper

  • 4 lamb rib chops, cut 1 inch thick and, if desired, frenched (about 1 pound total)

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 2 teaspoons cooking oil

  • 1/3 cup Riesling wine

  • 1 -2 teaspoons Dijon-style mustard

  1. Halve any large potatoes to make potatoes of similar size. In a small saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 13 minutes or just until tender. Drain well and set aside.

  2. Meanwhile, in a small bowl combine ginger, tarragon, and 1/8 teaspoon pepper; set aside.

  3. Trim fat from chops; sprinkle with salt and 1/8 teaspoon pepper. In a large skillet heat oil over medium heat. Add chops and potatoes to skillet. Cook for 9 to 11 minutes or until chops are medium doneness (160 degrees F), turning chops once halfway through cooking time and turning potatoes occasionally to brown evenly. Remove chops and potatoes from skillet; keep warm.

  4. Remove skillet from heat. Drain off fat. For sauce, carefully pour wine into skillet; return to heat and stir to scrape up any browned bits. Add ginger mixture. Simmer and stir about 2 minutes or until liquid is reduced by half. Stir in mustard. Return to a simmer.

  5. Place chops and potatoes on 2 warm serving plates and top with the sauce.

Nutritional Facts

Calories - 276
Carbohydrates - 12g
Saturated Fat - 4g
Protein - 21g
Sodium - 417mg
Dietary Fiber - 1g

main dish dinner