Loin Lamb Chops Dijonnaise

Loin Lamb Chops Dijonnaise Recipe from France

Region / culture: France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Loin Lamb Chops Dijonnaise is a delicious and flavorful dish that combines tender loin lamb chops with a rich and tangy dijon mustard sauce. This recipe is perfect for a special occasion or a fancy dinner at home.

History

The origins of Loin Lamb Chops Dijonnaise can be traced back to French cuisine, where dijon mustard is a staple ingredient in many dishes. The combination of tender lamb chops with a tangy mustard sauce creates a perfect balance of flavors that is sure to impress your guests.

Ingredients

4 x 8 oz (227 g) loin lamb chops, cut 2 inches thick
1 tbsp olive oil
2 garlic cloves, crushed
2 quarter-sized pieces of green ginger, crushed, or 1 heaped teaspoon ground ginger
4 sprigs fresh rosemary or 1 tsp dried rosemary
0.13 tsp salt, plus more to taste
0.13 tsp ground black pepper, plus more to taste
0.25 cup hearty red wine, such as zinfandel (I added 1 cup!)
2 tbsp beef broth (I added 1 cup, because I cooked the chops longer)
1 tbsp dijon mustard
0.5 tsp Japanese soy sauce

How to prepare

Brown the chops in oil in a 5 to 7 qt (6.62 liter) pressure cooker.
Remove the chops and place them on a trivet.
Add wine and broth to the pressure cooker.
Place the trivet with the chops back into the pressure cooker.
Add the rest of the ingredients (except mustard and soy sauce) over the chops.
Seal the pressure cooker and bring it to pressure.
Cook for 3 minutes (I cooked for 10 minutes as our chops are tough), then remove the trivet and chops.
Add soy sauce and mustard, cook until thickened, and adjust salt and pepper.
Pour the thickened sauce over the chops and serve.

Variations

You can substitute the lamb chops with pork chops or chicken breasts for a different flavor profile.
Add a splash of cream to the sauce for a richer and creamier texture.

Cooking Tips & Tricks

Make sure to brown the lamb chops before pressure cooking to seal in the juices and enhance the flavor.

- Adjust the cooking time based on the thickness of the lamb chops to ensure they are cooked to your desired level of doneness.

- Be sure to let the pressure cooker release naturally to allow the flavors to meld together before serving.

Serving Suggestions

Serve the Loin Lamb Chops Dijonnaise with a side of roasted vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Pressure cooking is the key technique in this recipe to ensure that the lamb chops are tender and flavorful.

Ingredient Substitutions

You can use white wine instead of zinfandel for a milder flavor.

- Substitute whole grain mustard for dijon mustard for a more rustic taste.

Make Ahead Tips

You can brown the lamb chops ahead of time and store them in the refrigerator until ready to pressure cook.

Presentation Ideas

Garnish the Loin Lamb Chops Dijonnaise with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair this dish with a bold red wine, such as a Cabernet Sauvignon, to complement the rich flavors of the lamb and mustard sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

2g per serving

Fats

18g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains mustard and soy, which may be allergens for some individuals.

Summary

Loin Lamb Chops Dijonnaise is a high-protein dish that is rich in fats and calories. It is a good source of iron and other essential vitamins and minerals.

Summary

Loin Lamb Chops Dijonnaise is a sophisticated and elegant dish that is perfect for a special dinner. The tender lamb chops paired with the tangy dijon mustard sauce create a harmonious blend of flavors that is sure to impress your guests. Enjoy this delicious recipe with your loved ones for a memorable dining experience.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Loin Lamb Chops Dijonnaise. It was nestled in an old cookbook that had been gathering dust on the top shelf of my kitchen for years. As I flipped through the pages, I came across the beautifully handwritten recipe, complete with detailed instructions and a list of ingredients.

I had always been a lover of lamb chops, but I had never tried them prepared in this particular way. The combination of Dijon mustard and fresh herbs sounded like a match made in heaven, and I knew I had to give it a try.

But where did this recipe come from? I racked my brain, trying to remember where I had heard of Loin Lamb Chops Dijonnaise before. Suddenly, it hit me - it was a dish that my dear friend Margaret used to make for special occasions. Margaret was a fabulous cook, and I had always admired her culinary skills.

I decided to give her a call and ask her about the recipe. Margaret was delighted that I was interested in trying my hand at Loin Lamb Chops Dijonnaise and happily shared her secrets with me. She told me that she had learned the recipe from her own grandmother, who had passed it down through the generations.

Margaret's grandmother had been a French immigrant, and the recipe was a cherished family heirloom. The combination of tender, juicy lamb and tangy Dijon mustard was a taste of home for Margaret, and she was proud to continue the tradition in her own kitchen.

Armed with Margaret's instructions and a newfound sense of excitement, I set to work preparing the Loin Lamb Chops Dijonnaise. I carefully seasoned the lamb chops with salt and pepper before searing them in a hot skillet until they were golden brown on the outside and juicy on the inside.

Next, I made the Dijon mustard sauce, combining creamy Dijon mustard with fresh herbs like thyme and rosemary. The sauce smelled heavenly as it bubbled away on the stove, infusing the kitchen with its tantalizing aroma.

Finally, I plated the lamb chops and drizzled them with the savory Dijon mustard sauce. The first bite was pure bliss - the tender meat melting in my mouth, the tangy mustard sauce adding the perfect amount of zing. I couldn't believe how delicious it was.

As I sat down to enjoy my meal, I couldn't help but think about the journey that had led me to this moment. From the dusty old cookbook to Margaret's kitchen secrets, I had uncovered a treasure trove of culinary wisdom that had enriched my life in ways I never could have imagined.

I knew that I would be making Loin Lamb Chops Dijonnaise again and again, sharing the recipe with my family and friends and passing it down to future generations. And as I savored each mouthful, I felt grateful for the joy that cooking had brought into my life - a joy that would always be a part of me, just like the flavors of this unforgettable dish.