25-minute Lamb Diane

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon water
• 1 tablespoon worcestershire sauce for chicken
• 1 teaspoon lemon juice
• 1 teaspoon dijon-style mustard
• 12 ounces boneless lamb loin steaks, cut 3/4 to 1 inch thick
• 1/2-1 teaspoon lemon-pepper seasoning
• 1 tablespoon butter
• 1 tablespoon fresh chives, snipped

Recipe

• 1 for sauce, in a small bowl stir together the water, worcestershire sauce, lemon juice and mustard; set aside.
• 2 trim fat from chops. sprinkle both sides of each chop with lemon-pepper seasoning. in a 10-inch skillet melt butter over medium heat. add chops and cook for 8 to 12 minutes or until lamb juices run clear (160°f), turning once halfway through cooking time. remove from heat. transfer chops to a serving platter; cover and keep warm.
• 3 pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. pour sauce over chops. sprinkle with chives.