Name: Costoletas de Carneiro Escondidinho (Grilled Lamb Chops with Port and Mustard Cream)
Yield: Serves 6
Ingredients: 2 tablespoons Square One Hot Mustard; Salt and freshly ground pepper; 1 tablespoon Dijon mustard; ¾ cup heavy cream; 2 tablespoons olive oil; 12 lamb loin chops, about 1½ inches thick

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This sauce also works wonderfully with grilled or sautéed loin of lamb. I’ll admit that the color is a little unusual—it’s pink! But the contrasting sweetness of the port, heat of the mustard, and richness of the cream makes for a flavor that will keep you dipping your spoon in for more.

Ingredients

½ cup port, preferably Ficklin or Quady
¾ cup heavy cream
2 tablespoons

Method

Heat the port in a small saucepan over high heat 1 to 2 minutes to burn off the alcohol. Reduce the cream in a second saucepan over medium-high heat to ½ cup. Add the port and mustards to the reduced cream and whisk until well blended. Season to taste with salt and pepper.

Heat the grill or bro