Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

Ingredients

• 1 Tbs. finely chopped fresh dill
• 2 tsp. fresh lemon juice
• 1 Tbs. Dijon mustard
• ½ cup dry white wine
• ½ cup lower-salt chicken broth
• 2 small shallots, finely chopped
• Kosher salt and freshly ground black pepper
• + 3 more ingredients
• • 2 Tbs. cold unsalted butter, cut into small pieces
  • 1 Tbs. extra-virgin olive oil
  • 4 bone-in lamb shoulder chops (2 to 2-½ lb. total)

Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely wi...

View full recipe at Fine Cooking