This elegant but easy main course works well with lamb loin or shoulder chops, so use whichever cut you prefer. Just keep in mind that shoulder chops are a bit larger, so you'll likely need just one per portion.
Ingredients
Method
Bring a medium pot of salted water to a boil, add carrots and cook until just tender, 3 to 4 minutes.
Drain, rinse in cold water and drain again; set aside.
Meanwhile, season lamb chops all over with salt and pepper.
Heat oil in a large skillet over medium-high heat, arrange four of the lamb chops in skillet and cook, flipping once, until deep golden brown and cooked to desired doneness, about 5 minutes; transfer to a large plate, tent with foil and set aside. Repeat process with remaining lamb chops.
Add shallots and thyme to skillet and cook until just softened, 2 to 3 minutes.
Carefully add broth and cook, scraping up any browned bits, until reduced by three-quarters, about 5 minutes.
Add wine and simmer vigorously until reduced by half, about 5 minutes more.
Add peas, onions, carrots, butter and sugar and cook, tossing often, until tender and glazed, 3 to 4 minutes; discard thyme.
Remove skillet from heat, add spinach and toss gently to wilt.
Spoon vegetables and sauce onto four large plates, top with lamb chops and serve.
Nutritional Info
Serving Size
Calories
460
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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