Tuesday, March 12, 2013
Lamb Chops with Mustard Sauce - Dr. Atkins Diet Revolution
8 double thick lamb rib chops
salt and pepper
1/4 cup dry red wine
1 cup reduced sodium beef broth,thickened with 1 tablespoon Thicken Thin Not/Starch thickener
2 tablespoons Dijon mustard
2 teaspoons whole grain mustard (optional)
1 tablespoon butter
Season lamb chops well with black pepper in a heavy 12 inch skillet over high heat, brown chops in two batches, moving them as little as possible in the pan. Transfer to a plate. Reduce the heat to low.
Return all the chops back to the pan. Cook 5 minutes for medium doneness. Transfer to a plate. Scrape up any browned bits with a wooden spoon Cook wine until almost dry. Add broth-thickener combination. Bring to boil, cook 1 minute, and remove from heat.
Stir in mustards and butter. Season to taste with the salt.
Total carbs per serving: 2 grams
Makes 4 servings.