This recipe is also easy to double or triple. Just make sure to sear your chops in batches so you don't over fill your pan. Then make the full amount of sauce after cooking all the chops.
4 bone-in lamb chops
kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon mustard
2 teaspoons lemon juice
2 tablespoons cold butter
1 1/2 tablespoons chopped fresh chives (or 1 TBSP dried chives)
1 1/2 teaspoons chopped fresh rosemary (or 1 tsp dried rosemary)
Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 – 5 minutes each side.
When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth, scraping up any browned bits. Simmer until broth has reduced by half.
Stir in the mustard and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
Pour sauce over chops and serve.