lamb chops with coriander cream sauce

Ingredients

• Servings: 2
• 1 tablespoon cooking oil
• 2 (12 ounce) lamb loin or rib chops, cut 1 1/4 to 1 1/2 inches thick
• 1 cup baby summer squash, such as green or yellow pattypan and/or zucchini
• 1 cup lactaid® whole milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon coriander seed, coarsely crushed, or crushed dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a large skillet heat oil over medium heat. add lamb chops to skillet. cook chops, uncovered, for 18 to 20 minutes or until juices run clear and an instant-read thermometer inserted in chops registers 160 degrees f, turning once. if necessary, cut larger squash pieces into slices or halves. add squash to skillet during the last 5 minutes of cooking chops. remove chops and squash; keep warm.
• pour off drippings from skillet. using a whisk, stir together the lactaid® whole milk, flour, coriander seed, salt, and pepper. add milk mixture to skillet. cook and stir until thickened and bubbly. cook and stir 1 minute more. if the sauce is too thick, stir in 1 to 2 tablespoons additional lactaid® whole milk. spoon sauce over lamb chops.