Lamb Chops with Ginger-Dijon Sauce

Lamb Chops with Ginger-Dijon Sauce

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From: Diabetic Living Magazine

Fingerling potatoes average only 1 to 2 inches in diameter and come in interesting colors like purple and red — making them a visually appealing side for this succulent lamb dish.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 6 ounces fingerling potatoes and/or tiny Yukon Gold potatoes
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon snipped fresh tarragon or ¼ teaspoon dried tarragon, crushed
  • ⅛ teaspoon black pepper
  • 4 lamb rib chops, cut 1-inch thick and, if desired, frenched (about 1 pound total)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons cooking oil
  • ⅓ cup Riesling wine
  • 1 to 2 teaspoons Dijon-style mustard

Preparation

  • Prep

  • Ready In

  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. Meanwhile, in a small bowl, combine ginger, tarragon and ⅛ teaspoon pepper; set aside.
  2. Trim fat from chops; sprinkle with salt and ⅛ teaspoon pepper. Heat 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°F), turning chops once halfway through cooking time and turning potatoes occasionally to brown evenly. Remove chops and potatoes from skillet; cover with foil and keep warm.
  3. 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.
  4. Place chops and potatoes on 2 warm serving plates and top with the sauce.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 276 calories; 13 g fat(4 g sat); 1 g fiber; 12 g carbohydrates; 21 g protein; 21 mcg folate; 64 mg cholesterol; 1 g sugars; 3 IU vitamin A; 10 mg vitamin C; 29 mg calcium; 3 mg iron; 417 mg sodium; 553 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2½ medium-fat protein, 1 starch

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