Costoletas de carneiro escondidinho

Ingredients for 6 servings:

• 12 lamb chops, each 3-4 cm thick
• salt and pepper
• 2 tbsp olive oil or butter
• 250 ml dry port wine
• 3 tbsp mustard (Dijon)
• 250 ml cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lamb chops with port wine and mustard sauce

Season the lamb chops with salt and pepper. Heat the olive oil or butter in a large frying pan over medium heat. Add the lamb chops and cook vigorously on both sides, turning once, until browned on the outside and cooked to your desired doneness (about 10 minutes for rare and 14 minutes for medium). Transfer the meat to a preheated platter and keep warm. Remove the pan from the heat, deglaze the pan with the port wine, and stir it away from the bottom of the pan. Return the pan to the heat and bring the liquid to a boil over medium heat to allow the alcohol to evaporate. Stir in the mustard and cream and simmer gently for another 5 minutes until the sauce thickens. Season the port wine sauce with salt and pepper to taste. Return the lamb chops to the pan and toss in the sauce. Arrange on warmed plates, pour over the sauce, and serve immediately.