Lamb Chops With Mustard Sauce

• 8 lamb rib chops double-thick
• freshly ground black pepper to taste
• 1/4 cup dry red wine
• 1 cup reduced sodium beef broth
• 1 tablespoon starch thickener ThicknThin Not
• 2 tablespoons dijon mustard
• 2 teaspoons whole grain mustard optional
• 1 tablespoon butter
• salt to taste

1. Season lamb chops well with pepper. Heat a large skillet until very hot. Brown chops in two batches, moving them as little as possible in pan. Transfer to a plate.
2. Return all chops back to pan, reduce heat to low and cook 5 minutes for medium doneness. Transfer to a plate.
3. Pour red wine into pan; increase heat to high. Scrape up any browned bits with a wooden spoon. Cook wine until almost dry, 1 minute. Add broth and thickener and stir well. Bring to a boil, cook 1 minute, and remove from heat.
4. Stir in mustard and butter. Season to taste with salt and pepper.

freshly ground black pepper, red wine, beef broth, mustard, whole grain mustard, butter, salt

Taken from www.yummly.com/recipe/Lamb-Chops-With-Mustard-Sauce-1662059 (may not work)