Pan Seared Lamb Chops with Petit Verdot & Dijon Mustard Jus
Serve with St. Supéry Petit Verdot
Here is a quick cooking dish to bring out the earthy flavors of the Petit Verdot and get you out of the kitchen fast! I like to serve this with fresh asparagus and steamed baby red potatoes.
4 thick lamb rib chops – about 1 ½” thick
2 tablespoons vegetable oil
½ cup St. Supery Petit Verdot
¾ cup veal stock or low sodium canned beef broth
1 tablespoon Dijon mustard (go for the real French stuff)
1 tablespoon chives – minced
½ teaspoon garlic – minced
salt & pepper to taste
Remove the lamb chops from the refrigerator about an hour before cooking. Heat the oil in a large heavy fry pan until very hot. Season the chops with salt & pepper and sear on both sides until well browned. Turn down the heat and cook to desired doneness. You can check by making a small cut next to the bone. If it is pink it should be just right
Remove the chops and cover with foil to keep warm. Add the wine and stock to the pan and reduce by half. Add the garlic, mustard & chives. Simmer for a few minutes then season with salt & pepper. Place the lamb on warm plates and serve the sauce over the chops.