Mustard lamb chops and herbs, demi-glace sauce

Mustard lamb chops and herbs, demi-glace sauce

nut-free, egg-free, feezes

4 portions


  • 12 Adonis lamb chops
  • 80 ml (1/3 cup) chopped dry shallots (French)
  • 125 ml (1/2 cup) red wine
  • 1 package 300 ml ready to serve demi-glace sauce
  • 5 ml (1 tsp) chopped fresh rosemary
  • Salt and pepper
  • 30 ml (2 tbsp) olive oil
  • For the marinade:
  • 125 ml (1/2 cup) white wine
  • 30 ml (2 tbsp) Dijon mustard
  • 10 ml (2 tsp) chopped garlic
  • 10 ml crushed coriander seeds
  • 2.5 ml (1/2 tsp) cumin
  • 2 green onions, chopped
  • Salt and pepper to taste


  1. In an airtight bag combine the marinade ingredients. Add the lamb chops to the bag and stir to coat well with the marinade. Remove the air from the bag and seal. Marinate for 4 to 6 hours in the fridge or overnight.
  2. When cooking, place shallots and red wine in a saucepan. Bring to a boil, then simmer until the liquid has completely evaporate. Add the demi-glace sauce and rosemary. Season with salt and pepper. Bring to a boil and simmer over medium-low heat for 3 to 4 min
  3. Drain the chops and discard the marinade . Season the chops with salt and pepper.
  4. In a large skillet, heat the oil over medium-high heat. Cook the chops for 2 to 3 min per side
  5. Serve the chops with the sauce