Dijon Rosemary Lamb Chops Sl11/95

Title:
Dijon Rosemary Lamb Chops Sl11/95

Yield:
4 Servings

Categories:
Lamb,
Southern




Ingredients:





   1/4 c  Dijon mustard


     8    Lamb chops (4 pounds)


     1 tb Dried rosemary; crushed


          All-purpose flour


     2 tb Olive oil


     1 c  Dry white wine; divided


   1/2 c  Whipping cream


          Salt & pepper






    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 1/4 cup dry white wine. Cook ten additional


 minutes or to desired degree of doneness. Remove from skillet, and keep


 warm.


 


    Add remaining 3/4 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.