Dijon rosemary lamb chops sl11/95
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dijon mustard |
| 8 | Lamb chops (4 pounds) | |
| 1 | tablespoon | Dried rosemary; crushed |
| All-purpose flour | ||
| 2 | tablespoons | Olive oil |
| 1 | cup | Dry white wine; divided |
| ½ | cup | Whipping cream |
| Salt & pepper | ||
Directions
Spread mustard over lamb chops; sprinkle evenly with rosemary. Dredge chops in flour, shaking off excess flour.
Pour oil in a large skillet; place over medium-high heat until hot. Add chops, and cook until browned, turning once. Reduce heat to medium; cover and cook 10 minutes.
Turn chops over, and add ¼ cup dry white wine. Cook ten additional minutes or to desired degree of doneness. Remove from skillet, and keep warm.
Add remaining ¾ cup wine to pan drippings, stirring to loosen browned particles that cling to bottom. Cook 10 minutes or until liquid is reduced to about 1 cup, stirring occasionally. Add whipping cream ; simmer 10 minutes. Season with salt and pepper to taste. Serve sauce with lamb chops. Yield: four servings.
Chef J.R. Contway of Yexas, in November, 1995"Southern Living". Typos by Jeff Pruett.